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A line cook role refers to a back of house worker whose primary responsibility is to keep the tempo of the restaurant flowing during service.
Line Cook's responsibilities:
cleaning the workstation of chefs in the line or station where they are assigned at. cooking food items in batches and keep them in the warmer (may vary on the procedures of the restaurant). multitasking and cooking different dishes at the same time, depending on the orders of the customers. assuring that the station where they work at are hazard free and safe for cooking purposes. assuring that the station they are assigned at has the complete stocks and utensils needed by the chef. prepare items that are needed by the chef, including chopping ingredients like vegetables, marinating meats, a creation of sauces, and a lot more.