Line cook and tandoor cook: how to train and review the role
Cooks dishes to order or in batches at a station such as tandoor, curry, grill or fry. Prepares mise en place, follows recipe cards and portion sizes, keeps the station clean and reports to the head cook or kitchen head.
Not sure what you need? Tell us about your business in six short steps and we will come to the first meeting prepared.
Share your requirementsWho usually fills this role
Many learn in dhabas, small restaurants and caterer kitchens, others from hotel management diploma or culinary courses. Hire on a practical trial: cook one dish from a recipe card, show knife skills and explain how they store raw and cooked food. Check hygiene habits, not only taste.
Skills ladder
Stage 1
New joiner
- Prepares mise en place and washes hands before handling food
- Cooks simple dishes to the recipe card and portion size
- Keeps raw and cooked food separate and labels containers
Stage 2
Independent
- Runs a station through a busy service without losing taste or timing
- Checks cooking temperature and holding time as per the kitchen log
- Reduces waste and tells the head cook about stock shortages
Stage 3
Senior or lead
- Runs the section, trains juniors and costs a dish
- Develops dish variations and keeps consistency across batches
- Leads cleaning, pest checks and food safety records
Training path
First weeks
- 1
Kitchen hygiene and safety
The head cook shows hand washing, cap, apron, knife, gas and fire safety. The joiner demonstrates each step and a supervisor signs a checklist.
- 2
Recipe cards and portions
The head cook shows each dish on the card with weights and plating. The joiner cooks the dish several times and is tasted and weighed against the standard.
- 3
Storage and labelling
The store keeper or head cook shows first-in-first-out, labels and fridge temperatures. The joiner sets up a shelf and is checked.
First year
- 1
Station practice in service
The cook works a quiet service on one station with a senior beside. After service, the head cook gives specific feedback on speed, taste and cleanliness.
- 2
Temperature and holding
The cook uses a probe thermometer and notes temperature in the log. The head cook checks the log and discusses any gap.
- 3
Waste and costing basics
The head cook shows trimmed waste and portion cost for two dishes. The cook tracks waste for a week and discusses ways to cut it.
Towards senior
- 1
Section management
The cook plans prep and orders for the section with the head cook. The plan is compared with actual use over a week.
- 2
Teaching juniors
The cook trains a commis or helper on one dish and knife skills. The head cook tastes the helper's output and gives feedback.
- 3
Food safety systems
The cook learns cleaning schedules, pest log and allergen notes. A walk-through audit checks the section.
Performance review
Daily feedback after service from the head cook, a monthly look at taste, waste and hygiene checks, and a written half-yearly review that includes a practical trial.
What to measure
| Measure | How it is seen |
|---|---|
| Taste and consistency | Head cook tasting against recipe card at random times |
| Portion control | Weigh checks on plated dishes |
| Hygiene and food safety | Checklist, temperature log and observation |
| Speed and timing in service | Order slip times and expeditor remarks |
| Wastage | Waste log and trimming checks |
| Teamwork and station cleanliness | Observation and peer remarks |
Evidence to bring
- Temperature and cleaning logs
- Waste log
- Recipe card checks
- Customer complaint slips about food
- Training sign-off sheet
Questions to ask in the review
- Which dish gives you most trouble in rush hour?
- Where does your prep run short?
- What waste do you see in the section?
- When did you last throw away food for safety?
- Which hygiene rule is hardest to follow?
- Who helps you most on the line?
- What new dish or station would you like to learn?
- What would make service smoother?
Pitfalls
- Judging cooks only by speed, so hygiene and portions slip
- Keeping recipes in the head cook's memory, not on cards
- Teaching by shouting instead of showing
- Never checking temperatures, then blaming the cook after a complaint
Questions about this role
Ask for a trial of two or three dishes from your menu. Weigh portions, taste, watch hygiene habits and ask about storage.
A basic idea of portion and waste cost helps. Teach it on actual dishes, and use waste logs for discussion.
Yes, with a step-by-step sign-off on prep, a simple dish, then a station. Keep the hygiene checks part of every step.