Commissary Cook Level 1 - ACES

Astoria Group; Manila; On-site; PHP 670,000 - 1,004,000; Full time

Job summary

Astoria Hotels and Resorts is seeking a seasoned culinary professional for a centralized kitchen role in Metro Manila. You will lead advanced bulk production, ensure recipe integrity, and supervise junior cooks across satellite stations.

Responsibilities include HACCP compliance, inventory control, and optimizing yield while maintaining high quality across hotel outlets and events. The ideal candidate holds a Culinary Arts degree or TESDA Cookery NC II/III, with 2–3 years in large-scale hotel

Qualifications

• Bachelor’s degree in Culinary Arts or Hospitality Management, or TESDA NC II/III.
• 2–3 years of professional cooking experience in a hotel, resort main kitchen, or large central commissary.
• Green Health Certificate / Sanitary Permit (Food Handler) issued by local health office.
• Strong knife skills and mastery of core cooking methods (roasting, simmering, braising).
• Knowledge of yield percentages and basic hotel kitchen management systems.

Responsibilities

• Lead mass cooking of base stocks, sauces, braises, and bulk preparations.
• Ensure strict adherence to SRCs for uniform taste, texture, appearance, and portions.
• Supervise satellite kitchens and ensure daily prepped supplies arrive on schedule.
• Assist the Demi Chef or Chef de Partie in daily quality checks and taste tests.

Skills

Knife skills

Cooking methods

Yield knowledge

Kitchen systems

Education

Culinary Arts Bachelor

TESDA NC II/III

Job description

1. Advanced Bulk Production & High-Volume Cooking

• Lead the mass cooking of base stocks, mother sauces, braises, bulk marinades, soups, and large-batch protein preparations for all hotel outlets, banquets, and all-day dining buffets.


• Execute complex fabrication and butchery of meats, poultry, and seafood (e.g., portioning tenderloins, deboning, sous-vide vacuum packing) with high yield efficiency.


• Operates heavy industrial culinary equipment (e.g., tilting steam kettles, blast chillers, combi-ovens, smoker boxes, commercial meat grinders) safely and accurately.

2. Kitchen Operations & Recipe Consistency

• Ensure strict adherence to standard recipe cards (SRCs) to maintain uniform taste, texture, appearance, and portion control across all batches.


• Manage inter-departmental store requisitions—ensuring satellite kitchens (e.g., Room Service, Specialty Restaurants, Pool Bar) receive their daily prepped food supplies on schedule.


• Assist the Demi Chef or Chef de Partie in conducting daily quality checks and taste tests before food is dispatched from the central kitchen.

3. Food Cost Control & Inventory Management

• Monitor raw ingredient utilization to minimize food waste, trim loss, and spoilage.


• Conduct daily stock audits of walk-in chillers and freezers, ensuring strict implementation of FIFO (First-In, First-Out) and expiration tracking.


• Report stock shortages, ingredient quality defects upon delivery, or low inventory levels to the Executive Sous Chef or Kitchen Admin.

4. HACCP Compliance & Line Leadership

• Enforce HACCP (Hazard Analysis Critical Control Point) standards, ensuring core temperatures, thawing procedures, and cross-contamination rules are strictly met.


• Guide, train, and oversee Commis 2, Commis 3, and culinary trainees (OJT students) on proper station sanitation and knife techniques.

Position Requirements in the Philippines

Education:

• Bachelor’s degree in Culinary Arts, Hospitality Management (BSHM), or TESDA Cookery NC II / NC III certification.

Experience:

• Minimum 2–3 years of professional cooking experience in a hotel, resort main kitchen, or large central commissary. Proven progression from Commis 2/3 is expected.

Madatory Permits

• Valid Green Health Certificate / Sanitary Permit (Food Handler) issued by the local municipal or city health office (LGU).

Technical Skills

• Strong knife skills, mastery of core cooking methods (roasting, simmering, emulsifying, braising), understanding of yield percentages, and basic knowledge of hotel kitchen management systems.

Physical Stamina

• Ability to lift heavy pots and crates (up to 30 kg), withstand exposure to cold storage and hot line environments, and work long shifts on your feet.

About Astoria Hotels and Resorts

Astoria Hotels and Resorts is a proudly Filipino hospitality group known for its distinctblend of contemporary design, thoughtful service, and memorable guest experiences. Fromcity stays in the heart of the metro to serene escapes in the country’s most sought-afterdestinations, every Astoria property is crafted to feel both inspiring and familiar.

Our portfolio spans key locations in Metro Manila, Boracay, and Palawan, each offeringunique spaces for leisure, business, and celebrations. We invest in modern facilities,innovative dining concepts, and curated amenities so that every stay and every eventreflects the quality and warmth that define the Astoria brand.

At the core of Astoria are our people. We believe that genuine hospitality begins witha team that is empowered, collaborative, and committed to growth. By joining AstoriaHotels and Resorts, you become part of a dynamic organization that values professionalism,creativity, and the shared goal of delivering exceptional experiences to our guests everysingle day.