In the hospitality industry, encompassing restaurants, hotel kitchens, hotel food & beverage (F&B) operations, or catering services, a Line Cook—sometimes known as a Demi Chef de Partie, Assistant Chef, Line Chef, or Commis Chef—is responsible for cooking a range of dishes.

In this post, we’ll outline the Line Cook job description, salary ranges, career progression potential, working hours, and the latest mission offers from Brigad. 

What is a Line Cook or a Demi Chef de Partie ?

Line Cooks take one of the most hands-on cooking roles in a kitchen. Other kitchen team members will probably prepare specific ingredients, but it’s Line Cooks who are responsible for cooking a range of dishes. 

A “Line” could mean they’re responsible for cooking mains, starters, deserts, or vegetarian or vegan dishes, or dishes for customers with specific allergies, to keep them separate from other ingredients. 

Without Line Cooks, kitchens wouldn’t function. Everyone does their part, and it’s the culinary expertise of Line Cooks that bring the ingredients together and turn them into finished dishes ready to be inspected by the next most Senior Chef, usually a Chef de Partie or Sous Chef. On occasion the Head Chef might review a dish.

It depends on the size of a kitchen who a Line Cook reports to. In a practical sense, there’s usually only one person between your section of the kitchen and the patrons table. 

Line Cooks need to ensure that everything they cook is prepared to the highest standards, whilst adhering to quality control, hygiene, and presentation standards befitting the reputation and standards of the establishment. 

After all, the quality of the food coming out of a kitchen directly impacts the reputation of any restaurant, pub, or hotel, and this can affect revenue, profits, and whether or not customers keep booking tables. Making the work of a Line Cook even more important!

What does a Line Cook do?

Line Cooks play a crucial role in the daily operations of any kitchen. They work under the supervision of a Sous Chef or Chef de Partie to ensure that every dish is prepared and cooked to the highest standards.

Their responsibilities also include properly plating dishes, maintaining hygiene standards, and notifying the Sous Chef or Chef de Partie when ingredients are running low.

In the case of daily specials, it's the Line Cook's responsibility to alert the Sous Chef or Chef de Partie if an item has run out, so they can inform the Restaurant Manager or front-of-house manager.

What qualities define a Line Cook?

A Line Cook needs a variety of qualities, skills, and sometimes qualifications (although formal training, such as a diploma, isn’t always essential). 

Experience in the culinary industry is essential, with a strong knowledge of food preparation and cooking techniques. Even if you don’t have qualifications yet, it’s experience that counts more than anything in this position. 

A skilled Line Cook should be flexible, able to work in a fast-paced environment, and adapt to changing demands. Attention to detail is essential when cooking, plating, and presenting dishes.

The latest mission offers for Line Cook’s across London

If you're a Line Cook seeking short-term work and flexibility, follow these three simple steps to begin receiving mission proposals:

1. Register as self-employed Line Cook before signing up for Brigad.
2. Download the app and sign up in minutes; it's free, and there's no commitment required.
3. Create and personalize your profile to start receiving mission proposals. You're free to decide whether to accept or decline them.

How to find a Line Cook with Brigad? 

Finding a qualified Line Cook is a difficult task. With Brigad, 3 steps are sufficient :

1. Create an account on the Brigad app or website (free registration and no commitment)
2. Set up your missions in a few clicks specify the required skills, dress code, equipment, duration, payment method, and more.
3. Submit your mission and let the algorithm handle the rest!

Once you set up a mission, it's sent to talents with the relevant skills in your area.

When a Line Cook accepts, you'll be notified and can then connect with them directly.

All Line Cooks undergo a strict vetting process to ensure the best match.

UK Companies That Are Hiring Line Cooks

Trusted by over 10,000 businesses to reinforce their teams, Brigad is widely used by both large groups and independent businesses in every sector of the hospitality industry.

The platform offers a connection with thousands of highly qualified, self-employed hospitality professionals such as Line Cooks.

UK Line Cook salary ranges 

Line Cook or Demi Chef de Partie salary ranges in the UK varies depending on your experience, location, and the type of establishment. In London and Birmingham, and chain restaurants and hotels, a Line Cook will most likely earn more than working for smaller pubs or restaurants in the countryside. 

On average, a Line Cook can earn anywhere from £21,800 to £28,700, although in some cases, you can earn more.

How to become a Line Cook?

Becoming a Line Cook usually involves working entry-level kitchen roles first and demonstrating your ability to work under-pressure in a busy kitchen, whilst also showing your cooking skills and culinary knowledge. 

Working as an assistant or apprentice in a professional kitchen is a great way to gain experience and become familiar with what would be expected of you as you progress as a line cook. 

For line cook’s wanting to progress, this is the best way to demonstrate you’ve got what it takes to be a Chef de Partie, Sous Chef, or climb even higher one day and aim for the Head Chef position.

How to become a self-employed Line Cook?

Self-employment is increasingly popular for professionals in dozens of sectors, including Line Cook’s in catering and hospitality.

To become a freelance Line Cook, follow these essential steps:

• Register as a Sole Trader with HMRC: This is a crucial first step, requiring minimal paperwork and enabling legal self-employment.
• Obtain a UTR Number from HMRC: Secure your Unique Taxpayer Reference number, necessary for tax purposes and identification as a sole trader.
• Meet Eligibility Requirements: Ensure you're eligible for self-employment in the UK, especially important for non-EU international students who may face restrictions.
• Manage Your Tax Affairs: Be responsible for submitting an annual self-assessment tax return based on your income and expenses.
• Maintain Accurate Financial Records: Keep detailed records of all your income and expenses for tax purposes.
• Understand Tax Obligations: Familiarize yourself with tax bands and VAT requirements as they apply to self-employed professionals.

As a self-employed Line Cook, you have the opportunity to explore diverse working options. This includes the ability to combine freelance projects with long-term contracts, providing a varied and dynamic career path. You also enjoy significant work flexibility, allowing you to select your work schedule and locations that best align with your personal goals and preferences.

Additionally, it's important to stay informed by regularly consulting official government resources for any updates or new information related to self-employment.

Why choose the position of Line Cook?

Working as a Line Cook is a solid opportunity for those looking to progress their career in the hospitality and catering industry. 

It’s also a fulfilling role where you can directly see the positive impact of your work in the kitchen every day. Cooking dishes that patrons enjoy and contributing to the positive reputation and dining experience of customers is rewarding work.

How to be a good Line Cook?

A Line Cook main duty in any kitchen is preparing and cooking dishes according to the recipes and guidelines provided by the sous chef. 

The quality of the food you cook, working with other team members is the most important measure of success as a Line Cook.

What are the working conditions and hours for a Line Cook?

Working conditions for Line Cooks vary depending on the establishment. However, long hours are the norm in this industry. It's not unusual to work anywhere from 8 to 12 hours or more per shift.

Weekend work is also quite common, as restaurants, pubs, and hotel F&B operations are usually busiest during these times, especially on Friday and Saturday nights.

What career progression is possible for a Line Cook ?

Career progression for a Line Cook can lead to various roles within the culinary industry. Here are some possible career paths for Line Cooks:

1. Sous Chef: Line Cooks who gain experience and demonstrate strong culinary skills can work their way up to become Sous Chefs. Sous Chefs assist the Head Chef in kitchen management and food preparation.
2. Chef de Partie: This is a specialized role within the kitchen, responsible for a specific station or type of dish. Line Cooks can become Chef de Partie by excelling in a particular area, such as pastry, grill, or sauté.
3. Junior Sous Chef: Before becoming a full Sous Chef, some Line Cooks may advance to the role of Junior Sous Chef. This position involves more responsibilities and assists the Sous Chef in kitchen management.
4. Head Chef: With extensive experience and skill development, Line Cooks can aim for the position of Head Chef. This role involves overall kitchen management, menu creation, and leadership.
5. Catering Chef: Line Cooks interested in catering can become Catering Chefs. They manage food preparation for events, parties, and catering services.
6. Food Truck Chef/Owner: Some Line Cooks may venture into the world of food trucks, either by working for existing ones or starting their own. This path offers entrepreneurial opportunities.
7. Restaurant Manager: Some Line Cooks choose to transition from the kitchen to the front of house and become restaurant managers, overseeing the overall operation of a dining establishment.

Career progression for Line Cooks depends on their goals, interests, and dedication to skill development. Gaining experience, continually improving culinary techniques, and networking within the industry can open doors to various opportunities.

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Frequently Asked Questions

What’s the difference between a line cook and a chef ?

The key difference between a Line Cook and a Chef is their level of responsibility and authority in the kitchen. Line Cooks primarily execute specific cooking tasks and follow instructions, while Chefs have a broader role in menu planning, kitchen management, and leadership. Chefs often oversee the entire kitchen operation and have more extensive culinary experience and training.

Line Cook and Sous Chef : what’s the difference ?

The primary distinction between a Line Cook and a Sous Chef is their roles and responsibilities in the kitchen. A Line Cook typically focuses on specific cooking tasks and follows instructions from higher-ranking chefs, whereas a Sous Chef holds a supervisory role, assisting the Executive Chef in kitchen management, menu planning, and overseeing the work of Line Cooks. Sous chefs have more extensive culinary experience and often take on leadership responsibilities.

Prep Cook and Line Cook : what’s the difference ?

The main difference between a Prep Cook and a Line Cook is their respective roles in the kitchen. A Prep Cook is primarily responsible for preparing and prepping ingredients, such as chopping vegetables, marinating meats, and making sauces, to ensure that the kitchen is well-stocked and organized for service. On the other hand, a Line Cook focuses on cooking and assembling dishes during service, following specific recipes and often working on a particular station, such as grilling or sautéing. While Prep Cooks contribute to the preparation phase, Line Cooks handle the final cooking and plating of dishes during service.

What equipment and work attire does a Line Cook need ?

A Line Cook typically requires essential equipment such as knives, cutting boards, cookware, and thermometers to perform their cooking duties effectively. In terms of work attire, they need a chef's uniform, non-slip shoes, an apron, and often a hat or hairnet to maintain hygiene and safety standards in the kitchen. The specific equipment and attire may vary based on the kitchen's policies and cuisine, but cleanliness and safety are top priorities for Line Cooks.