Job Description

Famous Steakhouse is hiring!

Line Sauteed Cook (Chef de partie)

Location and salary: $2600 to $3200


JD: The line sauteed cook is responsible for the sides, sauces and starters ala minute (cooked to order), mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for Line Grill Cook (all Proteins grill).


Reporting hierarchy: Report to Head cook


Working hours


11am to 1030pm (930pm last order) 1 hour break 5.5 days work week (central) 11 am to 1030pm 6 days work week (North) 11am - 930pm
Requirements:


Knowledge of different types of french sauces and sides and how to make them, the different textures and consistencies Cutting skills are required Knowledge on roasting, sauteed, reducing, braising, confit, pasta Experience in sauteed, grill
Benefits:


Career progression to Line Grill Cook Freedom to create new dishes Staff meals Team bonus sharing

Line Pastry Cook (Junior / Commis 1)

Location and salary: $2800 (Central)


JD: The line pastry cook is responsible for the desserts and beverages, production and ala minute (cooked to order), mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for line cook.


Reporting hierarchy: Report to Head cook


Working hours


11am to 1030pm (930pm last order) 1 hour break 5.5 days work week
Requirements:


Knowledge of different types of desserts and cocktails and how to make them, the different textures and consistencies Baking and mixing skills are required Knowledge on bread, butter making, basic cocktail, puddings, cakes Fresh grads welcome
Benefits:


Training provided, Cook in Training for senior role secondment Staff meals Team bonus sharing

Line Cook (Junior/ Commis 2)

Location and salary: $2600 (North/Central)


JD: The line cook is responsible for the sides, production assistance and ala minute cooking (cooked to order), expediting, mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for line cook (senior).


Reporting hierarchy: Report to Line Sauteed / Grill Cooks


Working hours


11am to 1030pm (930pm last order) 1 hour break 6 days work week
Requirements:


Knowledge of food hygiene Basic sauteed skills Passion for F&B
Benefits:


Training provided, Cook in Training for senior role secondment Staff meals * Team bonus sharing