Line Cook job description
The Line Cook prepares dishes at one station of a restaurant or hotel kitchen. They follow the recipe, keep to the timing of service and leave the station clean for the next shift.
Why the role exists
A Line Cook works a station such as tandoor, curry, grill, fry or breakfast counter under the sous chef or Head Chef. The role depends on speed, repeat accuracy and tidiness during lunch, dinner and weekend rushes in Indian restaurants and hotels.
What the person does
- Set up the station before service with chopped vegetables, marinades, gravies and garnishes, as the recipe card lists.
- Cook orders from the kitchen ticket or display in the right order and to the set time.
- Follow portion sizes and plating guides so each dish looks the same on every shift.
- Check the temperature of cooked food and store hot and cold items as the kitchen's routine requires.
- Label, date and store prepared items and use older stock first.
- Clean the station, equipment and floor during and after service, including the tandoor, grill or fryer.
- Tell the sous chef when items run low or when a dish needs to come off the menu.
- Support breakfast, buffet or banquet service during peak periods and festival days.
Skills and tools
- Station skills such as tandoor, curry, grill, fry or breakfast cooking
- Knife work for chopping, slicing and portioning
- Reading kitchen tickets and working to timing
- Knowledge of spice use and basic Indian gravies
- Safe handling of gas burners, fryers and hot oil
- Cleaning and sanitising stations and utensils
- Accurate portioning with scales and measures
- Teamwork and clear calls with the pass and the dish area
Education and experience
Preferred, never a bar: equivalent experience counts.
- Certificate or diploma in culinary arts preferred, or equivalent kitchen experience.
- Experience at a restaurant, hotel, cafeteria or cloud kitchen station is preferred.
- Food handling training as the employer requires; confirm what applies with your own adviser.
- Readiness for split shifts, weekends and holiday service.
How the work is judged
- Dish consistency and accuracy against recipe and plating guides
- Ticket times during peak lunch and dinner periods
- Station cleanliness and correct storage and labelling
- Wastage and over-portioning seen in daily checks
- Attendance and willingness to cover other stations when needed
Where the role can lead
- Senior line cook or station chef in charge of a section.
- Sous chef supporting the Head Chef in the kitchen.
- Specialist cook such as tandoor, pastry or live counter chef.
Interview questions to ask
Ask every candidate the same questions in the same order and score them against written anchors, so the decision rests on the work and not the impression.
- Tell us about the busiest service you worked. How did you keep your station on time?
- A ticket comes back because a dish is under-cooked. What do you do?
- How do you organise your station before dinner service?
- How do you check that chicken or paneer is cooked safely without cutting every piece?
- What do you do when an ingredient on your station runs out mid-service?
- Describe how you clean a tandoor, fryer or grill at the end of the night.
Hiring tips for this role
- Hold a station trial with a short menu. Watch set-up, speed, cleanliness and how the person reacts to a late order.
- Many candidates shine at one station but cannot move. Ask whether they have worked more than one and test a second.
- Do not rely on years of experience alone. A candidate from a large banquet may lack the speed an a la carte kitchen needs.
- Be open about shift timings, off days and standing hours, as these drive most early exits in kitchens.
Questions about hiring a line cook
A Line Cook prepares dishes at a set station, follows recipe and portion guides, keeps to ticket times and cleans the area. The cook works under the sous chef or Head Chef.
A commis is usually in training and does prep work and simple tasks. A Line Cook cooks to order at a station during service and is expected to work with little supervision.
A practical trial works better. Give a short menu and observe set-up, timing and cleanliness. Add a few questions on safe food handling and how the candidate keeps stock rotated.
Yes. GullyHR supports permanent hiring. We agree the job description with you, find and screen candidates for kitchen station experience and support you through the offer. Your chef runs the trial.
Hiring a line cook?
GullyHR runs talent acquisition for permanent roles. We agree the job description with you, find and screen candidates against it, and support the offer through to joining. We recruit permanent employees. We do not supply contract or temporary staff.