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line cook training

Preparation and Orientation

Introduce the restaurant's mission, vision, and culinary philosophy

Provide an overview of the kitchen layout and equipment

Discuss health and safety regulations, including food handling practices

Review employee policies, including dress code and work hours

Basic Culinary Skills

Teach fundamental knife skills (chopping, dicing, julienne)

Demonstrate cooking techniques (sautéing, boiling, grilling, baking)

Explain the use of various kitchen equipment (ovens, grills, fryers)

Review basic seasoning and flavoring principles

Menu Familiarization

Present the current menu items and their ingredients

Explain preparation methods for each dish

Discuss portion sizes and plating standards

Introduce any specials or seasonal items

Food Safety and Sanitation

Train on proper food storage techniques (FIFO - First In, First Out)

Review cross-contamination prevention methods

Discuss personal hygiene standards and handwashing protocols

Conduct a walk-through of the sanitation procedures and cleaning tasks

Station-Specific Training

Assign specific stations (grill, sauté, prep) and their responsibilities

Provide hands-on training for each station under supervision

Explain the importance of timing and communication during service

Review ticket management and prioritization of orders

Quality Control and Presentation

Discuss standards for food quality and consistency

Train on plating techniques and presentation standards

Provide feedback mechanisms for continuous improvement

Encourage collaboration and teamwork within the kitchen

Service and Customer Interaction

Explain the importance of timing in relation to service

Train on how to handle special requests or dietary restrictions

Discuss the role of a line cook in customer satisfaction

Encourage communication with front-of-house staff

Feedback and Evaluation

Schedule regular check-ins to assess progress and address concerns

Provide constructive feedback on performance and areas for improvement

Encourage self-assessment and reflection on cooking techniques

Set goals for further skills development and culinary education

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