Besides their primary responsibility of preparing food for a restaurant, restaurant cooks often prep ingredients, ensure cleanliness of their working area, and keep the restaurant stocked with necessary cooking supplies. They may also help make decisions on menus and day to day offerings. Considerable duties will include prepping meals by weighing, measuring, and mixing ingredients, cooking meals, checking ingredients for freshness, and arranging and garnishing the dishes. One will also be in charge of ensuring that the kitchen and equipment are properly cleaned and maintained. To be successful in this job, one will need thorough experience with hot and cold food preparation. Culinary school education is preferred, and prior experience in a related position is an advantage. A line cook must care about the work they do and show commitment to producing quality food for diners.

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