What means line cook?

What does a line cook do?

A line cook is responsible for food preparation, often in the hospitality industry. They might work in a restaurant, hotel or corporate cafeteria. The “line” of a kitchen is the group of cooks who combine efforts to carry out the recipes and menu items designed by the executive or head chef.

What is the difference between a cook and a line cook?

Short order cooks and line cooks both work in the food service industry. Short order cooks typically work in restaurants or coffee shops where food is made and served quickly, while line cooks work in larger restaurants and only cook one part of a meal.

What is it like as a line cook?

Line cooks are typically responsible for food preparation and assembling dishes according to restaurant recipes and the chef’s specifications. While it’s not a super-easy job—restaurant kitchens can be hot, hectic places to work—making dishes with your own two hands can be really rewarding!

Is a line cook a chef?

A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.

How do line cooks work?

6 Tips for Being a Successful Line Cook

  1. Communicate clearly. Strong lines of communication between all kitchen staff are essential when filling high-volume orders in a restaurant. …
  2. Show up early. …
  3. Get into a rhythm. …
  4. Know your menu. …
  5. Clean often. …
  6. Consider going to culinary school.
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What rank is line cook?

Chef de Partie (aka Station Chef, Line Chef, Line Cook) -​

Each chef de partie is responsible for running a specific section of the kitchen (we’ll cover these below), and they are usually the only worker in that department, although in some larger kitchens each station chef may well have several assistants.

What are the levels of chefs?

The Kitchen Hierarchy: Career Options in a Restaurant Kitchen

  • Executive Chef. …
  • Head Chef (Chef de Cuisine) …
  • Deputy Chef (Sous Chef) …
  • Station Chef (Chef de Partie) …
  • Junior Chef (Commis Chef) …
  • Kitchen Porter. …
  • Purchasing Manager.
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