Cook Line KRA/KPI

Line Cook Job Description

A Line Cook is responsible for preparing high-quality dishes in a timely manner to support the overall operations of a kitchen. They must possess excellent culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment.

Key Responsibility Areas (KRA) & Key Performance Indicators (KPI)

1. Food Preparation

KRA: Ensuring all food items are prepared according to recipes and standards to maintain consistent quality.

Short Description: Consistent food preparation adherence.

• 1. Average time taken to prepare a dish
• 2. Percentage of dishes prepared accurately
• 3. Customer satisfaction ratings on food quality
• 4. Inventory wastage percentage

2. Kitchen Organization

KRA: Maintaining a clean and organized kitchen workspace to ensure efficiency and compliance with safety standards.

Short Description: Organized kitchen setup.

• 1. Number of kitchen equipment maintenance checks completed
• 2. Compliance with food safety regulations
• 3. Kitchen cleanliness rating
• 4. Timeliness in ingredient replenishment

3. Team Collaboration

KRA: Collaborating effectively with other kitchen staff members to ensure smooth kitchen operations and timely food service.

Short Description: Teamwork in the kitchen.

• 1. Team communication effectiveness rating
• 2. Time taken to resolve kitchen operation issues
• 3. Team morale and engagement level
• 4. Customer feedback on service speed

Real-Time Example of KRA & KPI

Example: Food Preparation

KRA: In a busy restaurant, the Line Cook consistently prepares dishes accurately and swiftly to meet customer demand during peak hours.

• KPI 1: Average time taken to prepare a dish reduced by 15%
• KPI 2: 98% accuracy rate in dish preparation
• KPI 3: Customer satisfaction ratings on food quality increased by 20%
• KPI 4: Inventory wastage percentage decreased by 10%

These KPIs led to improved kitchen efficiency, customer satisfaction, and reduced costs.

Key Takeaways

• KRA defines what needs to be done, whereas KPI measures how well it is done.
• KPIs should always be SMART (Specific, Measurable, Achievable, Relevant, Time-bound).
• Regular tracking and adjustments ensure success in Line Cook roles.

Generate content in this structured format with clear, concise, and measurable KPIs while maintaining professional readability.