line cook
Preparation and Setup
- Wash and chop vegetables as needed.
- Measure out spices and seasonings.
- Prepare proteins by marinating or cutting.
- Gather all canned and dry goods.
- Ensure all ingredients are within reach.
- Read through the menu carefully.
- Note any changes or special items.
- Ask questions about unfamiliar dishes.
- Familiarize yourself with cooking times.
- Prepare for any special requests from guests.
- Lay out cutting boards and knives.
- Position pots, pans, and baking sheets.
- Gather measuring cups and spoons.
- Ensure access to mixing bowls.
- Place a clean cloth for quick cleanup.
- Test burners for heat output.
- Check oven temperature and functionality.
- Inspect fryers for oil level and clarity.
- Ensure blenders and food processors work.
- Confirm that all timers are operational.
- Group similar items together.
- Store frequently used items at arm's reach.
- Label containers and shelves clearly.
- Keep dry goods in sealed containers.
- Regularly check for expired items.
- Wash all containers with hot, soapy water.
- Rinse and dry thoroughly.
- Label each container with contents and date.
- Use waterproof labels for easy reading.
- Store containers in designated areas.
- Chop herbs and veggies into small pieces.
- Store garnishes in labeled containers.
- Pre-portion items for quick use.
- Keep garnishes refrigerated if necessary.
- Place garnishes within reach of the workstation.
- Gather spatulas, tongs, and ladles.
- Ensure utensils are clean and undamaged.
- Organize utensils in a designated holder.
- Keep extra utensils nearby for quick access.
- Check for any missing tools before service.
- Designate bins for compost, recycling, and trash.
- Label each bin clearly for easy identification.
- Place bins near the workstation for convenience.
- Regularly check and empty bins as needed.
- Encourage team members to use the stations.
- Inspect condiment bottles for levels.
- Fill any low bottles with fresh contents.
- Check dates on condiments for freshness.
- Place oils in easily accessible spots.
- Ensure all containers are clean and labeled.
- Remove any unnecessary items from the area.
- Wipe down surfaces to eliminate spills.
- Organize tools and ingredients neatly.
- Check for any tripping hazards.
- Keep floors clear for safety.
- Discuss ingredient needs with teammates.
- Confirm who will use shared equipment.
- Establish a system for passing items.
- Encourage open communication throughout service.
- Address any issues or shortages promptly.
Use in Manifestly