Banquet Line Cook Job Description


Author: Artie
Published: 21 Feb 2020

Line Cooks: A Career in the Restaurant Industry, A Survey of Banquet Cooks, Line Cooks: A Generalization of the Line'-Cooker Training and more about banquet line cook job. Get more data about banquet line cook job for your career planning.

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Line Cooks: A Career in the Restaurant Industry

Are you thinking of turning your love of cooking into a career? Line cooks are often the first step into the restaurant industry, and are the most important part of the operation. It's not the most glamorous position, paying little while requiring a high level of physical and mental exertion every shift.

A skilled and versatile professional line cook is able to execute a wide range of duties with a high level of consistency. Line cooks are hired to cook food for diners. The line cook works under a chef or head cook.

Line cooks often coordinate with other cooks and kitchen staff to get meals out in a timely manner. The pay for line cooks varies depending on the restaurant. A higher-end restaurant may pay more than a casual family restaurant.

Some restaurants have different levels of line cooks, with higher levels earning more pay. Half of cooks earn less than the median hourly rate of $12.10, while the other half earn more. It's not the first thing you would think of when you think of a cook job, but the line cook's duties begin and end with hygiene.

Restaurants can serve safe meals if they pay attention to the important details. Cooks in a well-run kitchen are expected to show up for work well dressed and showered. Cooks may be required to wear hair nets, hats or beard nets to keep their food safe.

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A Survey of Banquet Cooks

The banquet cook is similar to a line cook in that they are expected to provide good service. Banquet cooks serve food already made, although they will occasionally create food to order, because in-house restaurant cooks make food to order often. Banquet cooks often work with the public, which requires a pleasant demeanor and a lot of creativity.

Cooks must maintain a sanitary service areand practice safe food handling techniques. Banquet cooks have to keep their appearance presentable and clean, as they work in the public eye. Adherence to all safety protocols is required in the handling of food and knife work at carving stations.

Line Cooks: A Generalization of the Line'-Cooker Training

A line cook is a person who prepares food for a restaurant. They prepare and cook food in a specific station, clean up the prep areas and make sure the kitchen is stocked. Line Cooks are helping the Executive Chef in the restaurant.

They usually cut meat, mix sauces or chop vegetables. Line Cooks are usually assigned a certain task each time they work and will stay in that section of the food preparation line for most of their shift. They are responsible for making sure their prep station is set up correctly before they start their shift.

They will also have the kitchen stocked. Line Cooks must check the food prep and storage areas to make sure they don't violate health codes. They are trained to cook sauces, make recipes, and translate instructions into finished dishes.

Candidates can get certifications in safe food handling, gourmet baking and advanced cooking skills. An experienced Line Cook will be able to cook great food. They will know how to chop vegetables, divide meat, cook fish, combine salads, herbs and spices, and portion dishes with precision.

They will know how to operate kitchen appliances and utensils safely. The Line Cook reports to the Chef, Head Chef, Sous Chef or an Executive Chef in the restaurant they work in. The Line Cook will be given instructions at the beginning of their shift.

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The Banquet Kitchen Department

The Banquet Kitchen Department is primarily run by a banquet chef who would be responsible for planning, organizing, controlling and directing the work of employees. Ensuring superior quality and consistency at all times is what I do.

An exceptional lead line cook

Lead line cooks are usually under head cooks and are in charge of the chain of food preparation work done by line cooks. They prepare soups, salads, and sauces, assist the head cook or chef in preparing entree, and ensure that food health and safety regulations are followed. To be a successful lead line cook, you need to know how to cook and have a passion for food. An exceptional lead line cook should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills.

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Chefs: A Food Service Specialist

Chefs are in high demand. They are in charge of food production at places where food is served. They may work in hotels and restaurants. Chefs are responsible for directing the cooking staff and for making numerous decisions related to everything from food production to administrative issues.

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