Line cook/dishwasher vs banquet cook

Differences between line cook/dishwasher and banquet cook duties and responsibilities

Line cook/dishwasher example responsibilities.

• Operate mixers and manage ingredients to meet product quality and uniformity standards.
• Maintain superb conditions of all grills, fryers, prep areas, and work spaces in the kitchen.
• Have to follow certain steps for battering prior to cooking, and use a timer for the fryers for fry.
• Leverage teamwork to fully utilize kitchen staff to generate remarkable food and service to ensure customer satisfaction.
• Operate dishwasher to fully sanitize incoming dishes and silverware.
• Prepare food items with special attention to individual orders concerning allergies and temperatures.
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Banquet cook example responsibilities.

• Manage the POS system (adding/deleting specials, editing prices, viewing server appetizer/dessert sales and their server report information).
• Knife skills, baking, roasting, frying, sauteing, and grilling large quantities.
• Follow the HACCP guidelines for preparing food
• Well verse in cleaning work areas, equipment, utensils, and dishes.
• Work on the different stations in the kitchen like saut, grill and bake.
• Task involve preparation of fresh meals daily for the hospital patients and the public.
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