Line cooks are responsible for preparing specific dishes in a restaurant kitchen. They work on a particular station, such as the grill, sauté, or fry station, and must follow recipes and instructions accurately. Line cooks need to be able to work quickly and efficiently in a fast-paced environment.

• Responsibilities: Preparing ingredients, cooking dishes according to recipes, maintaining a clean and organized work station, and ensuring food safety standards are met.
• Skills Required: Knife skills, cooking techniques, time management, and the ability to work under pressure.