{"id":20,"date":"2026-02-23T04:47:30","date_gmt":"2026-02-23T04:47:30","guid":{"rendered":"https:\/\/esl.institute\/restaurant\/?page_id=20"},"modified":"2026-02-23T04:47:31","modified_gmt":"2026-02-23T04:47:31","slug":"line-cooks","status":"publish","type":"page","link":"https:\/\/esl.institute\/restaurant\/line-cooks\/","title":{"rendered":"Line Cooks"},"content":{"rendered":"\n

What Are Line Cooks?<\/h2>\n\n\n\n

Line cooks are helpers who make the food in a restaurant, kind of like builders in a kitchen. Each line cook has a small job at their \u201cstation.\u201d One might make burgers, another makes salads, and another cooks fries. They follow the chef\u2019s plan, like following a map, so every plate looks and tastes right.<\/p>\n\n\n\n

When an order comes in, the line cooks work like a relay team. One starts the burger, another toasts the bun, another adds the salad or veggies. They have to be fast, careful, and clean, so your food is hot, tasty, and ready at the same time. They are the quiet heroes who make your dinner appear on your table.<\/p>\n\n\n\n

Kitchen English<\/strong><\/p>\n\n\n\n

10 Real-World Dialogues for Line Cooks<\/em><\/h2>\n\n\n\n

English for Adult Learners Working in American Restaurant Kitchens<\/p>\n\n\n\n

How to Use This Book<\/strong><\/p>\n\n\n\n

Each dialogue in this book is based on real situations you will encounter working as a line cook in an American restaurant kitchen. For each dialogue you will find: the full conversation between two speakers, key vocabulary with definitions, and practice questions to help you use the language yourself.<\/p>\n\n\n\n

Tips for learners: <\/strong>Read each dialogue out loud with a partner. Try to memorize the key phrases. Then practice the conversation without looking at the page.<\/p>\n\n\n\n

Dialogue 1: Starting Your Shift<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>A line cook arrives for the dinner shift and checks in with the sous chef.<\/em><\/p>\n\n\n\n

Sous Chef<\/strong><\/td>Hey, Carlos. You are right on time. Did you read the prep list I left this morning?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Carlos<\/strong><\/td>Yes, Chef. I saw it. I need to cut the vegetables and make the soup stock, right?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Sous Chef<\/strong><\/td>Correct. Also, the walk-in is fully stocked. The delivery came in at 10 a.m. Please check the dates on the fish.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Carlos<\/strong><\/td>Okay. Should I do the fish first or start the stock?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Sous Chef<\/strong><\/td>Start the stock. It needs two hours to simmer. Then check the fish.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Carlos<\/strong><\/td>Understood, Chef. What time does service start tonight?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Sous Chef<\/strong><\/td>Five-thirty. We have a large party at six, so we need to be fully prepped by five.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Carlos<\/strong><\/td>I will be ready, Chef. No problem.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

prep list<\/strong><\/td>a written list of tasks to complete before service begins<\/em><\/td><\/tr>
walk-in<\/strong><\/td>a large refrigerator you can walk inside (also: walk-in cooler\/freezer)<\/em><\/td><\/tr>
stock<\/strong><\/td>a liquid made by simmering bones, vegetables, and herbs \u2014 used as a base for soups and sauces<\/em><\/td><\/tr>
simmer<\/strong><\/td>to cook liquid over low heat so small bubbles form slowly<\/em><\/td><\/tr>
service<\/strong><\/td>the time when the restaurant is open and serving guests<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>What does Carlos need to do first and why?<\/td><\/tr>
2. <\/strong>How do you say ‘I understand’ in a professional kitchen? Find two ways in this dialogue.<\/td><\/tr>
3. <\/strong>Role-play: You arrive for your shift. Ask your chef what the most important prep task is tonight.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 2: Taking a Ticket<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>The printer fires a new ticket and the expeditor calls it out.<\/em><\/p>\n\n\n\n

Expeditor<\/strong><\/td>Order in! Table seven \u2014 two salmon, one risotto, one chicken. Salmon is mid-well, chicken is well-done.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Heard! Two salmon, one risotto, one chicken \u2014 chicken is well-done.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Expeditor<\/strong><\/td>Corner! Watch your back \u2014 hot pan coming through.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Behind! Okay, Chef, I am on the salmon. What is the time on the risotto?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Expeditor<\/strong><\/td>Risotto needs eight minutes. You have six on the salmon \u2014 fire the chicken now.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Firing chicken! Should I hold the risotto or send it?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Expeditor<\/strong><\/td>Hold the risotto until the salmon is plated. I need everything to go together.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Copy that. Salmon up in three minutes.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

ticket \/ order<\/strong><\/td>a printed or called order from a table<\/em><\/td><\/tr>
heard<\/strong><\/td>what you say to confirm you received and understood an order<\/em><\/td><\/tr>
mid-well<\/strong><\/td>a temperature for meat \u2014 mostly cooked, slightly pink inside<\/em><\/td><\/tr>
fire<\/strong><\/td>to start cooking a dish right now<\/em><\/td><\/tr>
hold<\/strong><\/td>to wait and not send the dish yet<\/em><\/td><\/tr>
copy that<\/strong><\/td>I understood your message (used like ‘heard’)<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>What does ‘fire the chicken’ mean? Why is the timing important?<\/td><\/tr>
2. <\/strong>Practice repeating an order back: ‘Three steaks \u2014 one rare, one medium, one well-done, one side of fries.’<\/td><\/tr>
3. <\/strong>Why do cooks say ‘behind’ or ‘corner’ in a busy kitchen? Why is this important for safety?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 3: Asking for Help<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>A new cook is unsure how to cut a specific vegetable and asks a coworker.<\/em><\/p>\n\n\n\n

Maria<\/strong><\/td>Excuse me, Diego. I am not sure how to do this cut. The ticket says ‘brunoise carrots.’ What does that mean?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Diego<\/strong><\/td>No problem. Brunoise is a very small cube \u2014 about three millimeters. First, make thin slices. Then cut into sticks. Then cut the sticks into small cubes.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Maria<\/strong><\/td>Like this? Am I holding the knife correctly?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Diego<\/strong><\/td>Almost. Curl your fingers like a claw \u2014 this protects them. And keep the tip of the knife on the board.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Maria<\/strong><\/td>Oh, I see. The claw grip. Chef Tony showed me this, but I forgot.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Diego<\/strong><\/td>It takes practice. Do not worry. You are doing fine.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Maria<\/strong><\/td>Thank you. Is there a faster way once I get comfortable?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Diego<\/strong><\/td>Yes \u2014 rock the knife forward and backward with a smooth motion. Speed comes with time.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

brunoise<\/strong><\/td>a very small, even cube cut \u2014 about 3mm x 3mm x 3mm<\/em><\/td><\/tr>
claw grip<\/strong><\/td>a safe way to hold food while cutting \u2014 fingers curled under, knuckles forward<\/em><\/td><\/tr>
julienne<\/strong><\/td>thin matchstick cuts (related term \u2014 often used before brunoise)<\/em><\/td><\/tr>
dice<\/strong><\/td>to cut food into small cubes (small dice, medium dice, large dice)<\/em><\/td><\/tr>
rock the knife<\/strong><\/td>a cutting motion where the tip stays on the board and the handle moves up and down<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>Diego explains brunoise in three steps. What are they? Try to remember without looking.<\/td><\/tr>
2. <\/strong>Why is the claw grip important? Practice the grip at home with a safe vegetable.<\/td><\/tr>
3. <\/strong>Ask a partner to explain a different knife cut: julienne, chiffonade, or large dice.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 4: Handling a Rush<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>It is a busy Saturday night. The kitchen is behind on orders.<\/em><\/p>\n\n\n\n

Head Chef<\/strong><\/td>We are in the weeds! Table twelve is waiting fifteen minutes. Where is my salmon?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Coming up, Chef! Salmon is plating now. Thirty seconds!<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Head Chef<\/strong><\/td>I need that chicken for table nine \u2014 they ordered twenty minutes ago. What happened?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>I am sorry, Chef. I had a mistake with the ticket. I fired the wrong table. I am re-firing now.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Head Chef<\/strong><\/td>Okay, move quickly. Also, we need more hollandaise \u2014 we are running low.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Yes, Chef. I will make more after I plate this. Can someone help me with the garnish?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Head Chef<\/strong><\/td>Ana, help with the garnish. Carlos, you focus on the sauce. Let us go \u2014 push, push, push!<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Heard, Chef! Salmon is up \u2014 sending now!<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

in the weeds<\/strong><\/td>very busy and falling behind on orders \u2014 a common kitchen phrase<\/em><\/td><\/tr>
plate \/ plating<\/strong><\/td>to put the finished food on the plate, ready to send to the guest<\/em><\/td><\/tr>
running low<\/strong><\/td>almost out of something; not much is left<\/em><\/td><\/tr>
re-fire<\/strong><\/td>to cook a dish again because the first one was wrong or too slow<\/em><\/td><\/tr>
push<\/strong><\/td>to work faster; send plates quickly<\/em><\/td><\/tr>
garnish<\/strong><\/td>a small decoration added to a plate \u2014 like herbs, sauce dots, or microgreens<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>The line cook made a mistake. How did they respond to the chef? Was it professional? Why or why not?<\/td><\/tr>
2. <\/strong>What does ‘in the weeds’ mean? Can you think of a similar expression in your first language?<\/td><\/tr>
3. <\/strong>Role-play a rush scenario with a partner \u2014 one person is the chef calling orders, the other is the cook responding.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 5: Food Safety and Temperature Checks<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>A cook checks and records food temperatures during prep.<\/em><\/p>\n\n\n\n

Manager<\/strong><\/td>Rosa, it is time to do the temperature log. Can you check the walk-in and hot-hold unit?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Rosa<\/strong><\/td>Of course. The walk-in is reading thirty-eight degrees Fahrenheit. Is that good?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Manager<\/strong><\/td>Yes, that is correct. We want it between thirty-four and forty degrees. Now check the soup in the hot-hold.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Rosa<\/strong><\/td>The soup is at one hundred fifty-two degrees. Is that high enough?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Manager<\/strong><\/td>Good \u2014 hot food must stay above one hundred forty degrees to be safe. Write it in the log.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Rosa<\/strong><\/td>Okay. I also noticed the chicken was left on the counter. Should I put it back in the cooler?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Manager<\/strong><\/td>Yes \u2014 right away! Raw chicken cannot sit in the danger zone for more than two hours. How long has it been out?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Rosa<\/strong><\/td>I am not sure. Maybe forty-five minutes. I will put it back now and write a note.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Manager<\/strong><\/td>Good catch. Always think about food safety, even when it is busy.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

temperature log<\/strong><\/td>a written record of food temperatures, checked and recorded regularly<\/em><\/td><\/tr>
hot-hold unit<\/strong><\/td>equipment that keeps cooked food hot (above 140\u00b0F) before it is served<\/em><\/td><\/tr>
danger zone<\/strong><\/td>temperatures between 40\u00b0F and 140\u00b0F where bacteria grow quickly<\/em><\/td><\/tr>
cross-contamination<\/strong><\/td>when harmful bacteria spread from one food to another<\/em><\/td><\/tr>
good catch<\/strong><\/td>an expression meaning ‘you noticed something important’<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>What is the danger zone? Why is it dangerous for food?<\/td><\/tr>
2. <\/strong>Rosa made a good observation about the chicken. Practice saying: ‘I noticed [something). Should I [action]?’<\/td><\/tr>
3. <\/strong>What temperatures are safe for: (a) cold storage, (b) hot-hold, (c) cooking chicken fully?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 6: Calling Out Allergens<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>A server informs the kitchen about a guest with a food allergy.<\/em><\/p>\n\n\n\n

Server<\/strong><\/td>Allergy alert! Table four has a severe nut allergy. No nuts in anything.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Heard! Nut allergy on table four. What did they order?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Server<\/strong><\/td>They ordered the pasta primavera and the Caesar salad. Are either of those safe?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>The pasta is fine \u2014 no nuts. But the Caesar dressing has pine nuts. I will make a plain dressing for them.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Server<\/strong><\/td>Thank you. Also, please use clean pans and utensils.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Yes, of course. I will wash my hands and use a fresh cutting board. Is there a gluten allergy too?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Server<\/strong><\/td>No, just nuts. The guest said any tree nut can be a problem \u2014 almonds, cashews, walnuts, all of them.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Line Cook<\/strong><\/td>Understood. I will mark the plate with a toothpick so the server knows which one is allergy-safe.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Server<\/strong><\/td>Perfect. Thank you for taking this seriously.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

allergy alert<\/strong><\/td>a warning about a guest who has a dangerous food allergy<\/em><\/td><\/tr>
severe<\/strong><\/td>very serious or dangerous<\/em><\/td><\/tr>
tree nuts<\/strong><\/td>nuts that grow on trees \u2014 almonds, walnuts, cashews, pistachios, etc.<\/em><\/td><\/tr>
cross-contact<\/strong><\/td>when an allergen accidentally touches a food that should be allergen-free<\/em><\/td><\/tr>
utensils<\/strong><\/td>kitchen tools like spoons, tongs, spatulas, and ladles<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>What steps did the cook take to prevent cross-contact with nuts?<\/td><\/tr>
2. <\/strong>Practice this sentence: ‘I need to check the ingredients \u2014 can you give me two minutes?’<\/td><\/tr>
3. <\/strong>What are the Big 9 allergens in the U.S.? Research them and discuss with a partner.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 7: Receiving a Delivery<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>A cook receives a produce and protein delivery from the vendor.<\/em><\/p>\n\n\n\n

Driver<\/strong><\/td>Hi, delivery for Rosa’s Kitchen. I have produce, seafood, and dry goods.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Cook<\/strong><\/td>Okay. Can I see the invoice? I need to check it against our order.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Driver<\/strong><\/td>Sure, here it is. Ten pounds of salmon, twenty pounds of chicken, and two boxes of mixed greens.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Cook<\/strong><\/td>Let me count the salmon. I am counting eight pounds, not ten. There is a shortage.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Driver<\/strong><\/td>Hmm, let me double-check my truck. Sometimes boxes are heavy.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Cook<\/strong><\/td>Also, these mixed greens look wilted. They do not look fresh. Can you check the date?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Driver<\/strong><\/td>The date says tomorrow. But if they look bad, you have the right to refuse them.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Cook<\/strong><\/td>I will refuse the greens. I need to sign the invoice and note the shortage and the refusal, correct?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Driver<\/strong><\/td>Yes. Write ‘refused \u2014 1 box mixed greens, poor quality’ and sign. I will bring a credit note.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

invoice<\/strong><\/td>a document listing all items delivered and their prices<\/em><\/td><\/tr>
shortage<\/strong><\/td>when you receive less than you ordered<\/em><\/td><\/tr>
wilted<\/strong><\/td>when produce looks soft, limp, or not fresh<\/em><\/td><\/tr>
refuse<\/strong><\/td>to say no and not accept a delivery item<\/em><\/td><\/tr>
credit note<\/strong><\/td>a document from the vendor showing they owe you money for a problem with a delivery<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>What two problems did the cook find with the delivery? How did they handle each one?<\/td><\/tr>
2. <\/strong>Practice this phrase: ‘This does not look fresh. I need to refuse this item.’<\/td><\/tr>
3. <\/strong>Why is it important to check deliveries carefully? What could happen if you do not?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 8: Cleaning and Closing<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>The kitchen is closing and the head cook assigns closing duties.<\/em><\/p>\n\n\n\n

Head Cook<\/strong><\/td>Service is over. Great job tonight, everyone. Now let us break down the line. Javier, can you take the grill?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Javier<\/strong><\/td>Yes, Chef. Should I use the grill brick or the scraper first?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Head Cook<\/strong><\/td>Scraper first to get the big bits off. Then the grill brick with oil. It should be clean and shiny.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Javier<\/strong><\/td>Got it. What do I do with the leftover cooking oil?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Head Cook<\/strong><\/td>Let it cool completely. Then strain it into the container and label it with today’s date.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Javier<\/strong><\/td>And the stations \u2014 should I sanitize after I mop?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Head Cook<\/strong><\/td>No \u2014 sanitize the surfaces first, then mop the floor. Top to bottom, always.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Javier<\/strong><\/td>Top to bottom \u2014 I remember. Clean above first so nothing falls on the floor.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Head Cook<\/strong><\/td>Exactly. Check the coolers too \u2014 make sure everything is wrapped, labeled, and dated.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Javier<\/strong><\/td>Understood. I will be done in about forty-five minutes.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

break down the line<\/strong><\/td>to clean and put away all equipment at the end of service<\/em><\/td><\/tr>
grill brick<\/strong><\/td>a rough block used to scrub and clean a grill surface<\/em><\/td><\/tr>
strain<\/strong><\/td>to pour liquid through a filter to remove solid pieces<\/em><\/td><\/tr>
sanitize<\/strong><\/td>to clean a surface with a chemical solution to kill bacteria<\/em><\/td><\/tr>
top to bottom<\/strong><\/td>a cleaning principle \u2014 clean high surfaces first, then work down to the floor<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>What is the correct order for cleaning? (Surfaces before mopping, or mopping before surfaces?) Why?<\/td><\/tr>
2. <\/strong>Practice giving closing instructions to a partner: ‘First… then… after that… finally…’<\/td><\/tr>
3. <\/strong>What does FIFO mean? (Research if you do not know.) How does it relate to labeling food?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 9: Communicating a Problem to the Chef<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>A cook notices an equipment problem and needs to report it professionally.<\/em><\/p>\n\n\n\n

Cook<\/strong><\/td>Chef, excuse me. I have a problem I need to report.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Chef<\/strong><\/td>What is it? We are almost at service.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Cook<\/strong><\/td>The flat-top grill is not heating evenly. The right side is much hotter than the left side.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Chef<\/strong><\/td>Are you sure? Did you check the burner knob?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Cook<\/strong><\/td>Yes, both knobs are at the same setting, but look \u2014 the right side is smoking and the left side is cool.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Chef<\/strong><\/td>You are right. I think the burner on the left is malfunctioning. Do not use the left side for protein.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Cook<\/strong><\/td>Okay. Can I use it for vegetables on low heat?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Chef<\/strong><\/td>Yes, that should be safe. I will call maintenance after service. Good eye \u2014 thank you for telling me.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Cook<\/strong><\/td>Of course, Chef. I also wrote a note in the equipment log.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

flat-top grill<\/strong><\/td>a flat, smooth cooking surface used for pancakes, eggs, burgers, and more<\/em><\/td><\/tr>
malfunctioning<\/strong><\/td>not working correctly; broken or acting strangely<\/em><\/td><\/tr>
burner<\/strong><\/td>the part of a stove or grill that creates heat (gas or electric)<\/em><\/td><\/tr>
equipment log<\/strong><\/td>a notebook or form where you record equipment problems<\/em><\/td><\/tr>
good eye<\/strong><\/td>an expression meaning ‘you noticed something important and useful’<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>How did the cook describe the problem clearly? What information did they include?<\/td><\/tr>
2. <\/strong>Practice reporting a problem: ‘Chef, I have a problem \u2014 [what], [where], [what I noticed].’<\/td><\/tr>
3. <\/strong>Why is it important to write problems in an equipment log, even after you tell the chef verbally?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Dialogue 10: A Positive Feedback Moment<\/strong><\/p>\n\n\n\n

Scenario: <\/strong>The chef gives feedback to a cook after a successful service.<\/em><\/p>\n\n\n\n

Chef<\/strong><\/td>Good service tonight, Lily. Your sauces were consistent all night \u2014 excellent work.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Lily<\/strong><\/td>Thank you, Chef. I practiced the technique you showed me last week.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Chef<\/strong><\/td>It shows. I want to talk to you about moving to a more advanced station next week. Are you interested?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Lily<\/strong><\/td>Yes, absolutely! Which station? I would love to learn more.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Chef<\/strong><\/td>I am thinking about putting you on saute. It is fast-paced and you will handle multiple pans at once.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Lily<\/strong><\/td>I am a little nervous, but I am ready to try. What should I study before then?<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Chef<\/strong><\/td>Study the menu \u2014 know every sauce and its components. And work on your timing. I will mentor you.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Lily<\/strong><\/td>Thank you for the opportunity, Chef. I will not let you down.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
Chef<\/strong><\/td>I know you will not. Keep this attitude and you will go far in this kitchen.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Key Vocabulary<\/em><\/strong><\/p>\n\n\n\n

consistent<\/strong><\/td>always the same quality, every time \u2014 this is very important in a professional kitchen<\/em><\/td><\/tr>
saute station<\/strong><\/td>one of the busiest cooking stations \u2014 cooks food quickly in a pan with oil or butter<\/em><\/td><\/tr>
fast-paced<\/strong><\/td>happening quickly; requiring fast movement and thinking<\/em><\/td><\/tr>
mentor<\/strong><\/td>to teach and guide someone, especially in their career<\/em><\/td><\/tr>
go far<\/strong><\/td>to be very successful; to advance in your career<\/em><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Practice<\/em><\/strong><\/p>\n\n\n\n

Practice Questions<\/strong><\/td><\/tr>
1. <\/strong>How did Lily respond to positive feedback professionally? What phrases did she use?<\/td><\/tr>
2. <\/strong>Practice receiving a compliment and responding without saying just ‘thank you’ \u2014 expand your answer!<\/td><\/tr>
3. <\/strong>What would you ask a mentor chef to teach you? Practice a short conversation asking for guidance.<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

What Are Line Cooks? Line cooks are helpers who make the food in a restaurant, kind of like<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"class_list":["post-20","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/pages\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/comments?post=20"}],"version-history":[{"count":1,"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/pages\/20\/revisions"}],"predecessor-version":[{"id":21,"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/pages\/20\/revisions\/21"}],"wp:attachment":[{"href":"https:\/\/esl.institute\/restaurant\/wp-json\/wp\/v2\/media?parent=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}