Commissary Cook Level 3 (Seasonal) - Pastry Kitchen

Astoria Group; Manila; On-site; PHP 240,000 - 360,000; Full time

Job summary

Astoria Hotels and Resorts is seeking a Commissary Cook Level 3 (Seasonal) for the Pastry Kitchen at Astoria Plaza, Pasig City, to support high-volume prep and production.

Responsibilities include vegetable prep, raw meat handling, stocks and sauces, inventory receiving, and strict HACCP compliance to maintain safe, clean workstations.

Candidates should have a culinary education or NC II certifications; expect shift rotations, physical demands, and hotel kitchen experience preferred.

Qualifications

• Vocational diploma or Bachelor’s degree in Culinary Arts, Hospitality Management (BSHM).
• TESDA Cookery NC II / Commercial Cooking NC II.

Responsibilities

• Wash, peel, slice, dice, and portion vegetables and starches in large volumes.
• Assist in trimming, portioning, and batch-marinating raw meats, poultry, and seafood for hotel-wide distribution.
• Prepare stocks, broths, gravies, simple sauces, dressings, and marinades following exact recipes.
• Receive raw deliveries, check quality/temperature, and store per FIFO with labeling.
• Maintain clean, sanitized workstations and equipment; monitor temps and logs.
• Operate heavy-duty commissary appliances and report malfunctions to supervisors.

Education

Vocational diploma or Bachelor’s degree in Culinary Arts

TESDA Cookery NC II / Commercial Cooking NC II

Job description

Commissary Cook Level 3 (Seasonal) - Pastry Kitchen

Astoria Plaza Pasig City Food and Beverage

Job Description

Key Responsibilities:

1. High-Volume Prep & Bulk Production

• Wash, peel, slice, dice, and portion vegetables, fruits, and starches in large volumes using commercial tools (slicers, food processors, mandolines).
• Assist higher-level cooks in fabricating raw meats, poultry, and seafood (trimming, portioning, and batch-marinating) for hotel-wide distribution.
• Prepare foundational culinary bases such as stocks, broths, bulk gravies, simple sauces, dressings, and marinades following exact standardized recipe cards.

2. Inventory Distribution & Receiving

• Receive raw food deliveries from the Receiving Department, checking for quality, temperature, and freshness before storage.
• Store ingredients immediately in walk-in freezers and chillers following FIFO (First In, First Out) and label/date protocols.
• Fulfill and assemble internal requisition orders (inter-departmental transfers) sent by outlet kitchens, banquets, or room service.

3. Food Safety, HACCP & Station Hygiene

• Strictly follow HACCP (Hazard Analysis Critical Control Point) procedures and hotel food safety standards.
• Monitor and record critical temperatures (walk-in chillers, freezers, thaw refrigerators, and holding equipment) on daily tracking logs.
• Maintain clean, sanitized workstations, tools, and heavy kitchen equipment (boiling pans, mincers, steam kettles, slicers) continuously throughout the shift.

4. Equipment Operation & Maintenance

• Safely operate heavy-duty commissary appliances (e.g., tilting pans, combi-ovens, industrial choppers, vacuum sealers/sous-vide equipment).
• Report malfunctioning machinery, damaged utensils, or safety hazards immediately to the Sous Chef or Kitchen Admin.

Position Requirements in the Philippines:

1. Education

• Vocational diploma or Bachelor’s degree in Culinary Arts, Hospitality Management (BSHM)
• TESDA Cookery NC II / Commercial Cooking NC II

2. Experience

• Entry-level to 1 year of experience in a commercial kitchen, hotel main kitchen, or large-scale catering facility.
• Fresh graduates with strong On-the-Job Training (OJT) in hotel kitchens are regularly hired.

3. Mandatory Permits

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

4. Physical Demands

• High physical stamina; ability to carry heavy stockpots, crates, and meat boxes (20–30 kg), and stand for 8–10 hours in hot/humid or cold-room environments.

5. Work Schedule

• Shift rotations including early morning shifts (commissary prep starts early), overnight shifts, weekends, and public holidays.

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.