Line cook

Pay in the destination countries

Monthly, in US dollars. Each country is an Imora admission package — open one for that route's fees, language requirement and deadline.

What does the day look like?

The day starts before service with mise en place: washing, peeling, trimming, deboning, dicing and slicing produce, meat and seafood. You use chef knives, mandolines, industrial food slicers, Robot Coupe food processors, Berkel meat slicers, blast chillers and sous-vide immersion circulators. There is also batch work: simmering stocks, making sauces, par-cooking grains, portioning proteins into vacuum bags and labeling expiration dates.

During service you fire tickets from a KDS such as Toast KDS, Lightspeed or Micros Simphony, or from a paper order rail. You grill, saute, roast, deep-fry and plate orders from recipe cards, usually within 7-15 minutes per order. The glamorous part, finishing, searing and plating, is only 20%-25% of the shift. The other 75%-80% is prep, fryer cleaning, HACCP temperature logs, lifting 20 kg flour bags and stock pots, cleaning line coolers, stainless steel tables, anti-fatigue mats and grease traps. A split shift can be 10:00-14:30, unpaid break, then 17:30-23:00. You may stand 8-12 hours on tiled floors, sometimes above 35 degrees Celsius, with night shifts until 01:00 or later, weekends and public holidays.

Where does this lead?