Cook 2 Pastry

Solaire Resort; Quezon City; On-site; PHP 446,000 - 725,000; Full time

Job summary

Solaire Resort in the Philippines seeks a seasoned Food Preparation & Production specialist to join its luxury kitchen team. You will prepare and cook items per recipes, maintain high standards of taste and presentation, and support mise en place across outlets.

Hygiene, HACCP compliance, teamwork, and ongoing learning are essential. You will assist during peak periods and events, manage portions to minimize waste, and collaborate with senior chefs on menu changes and projects.

Qualifications

• Culinary certificate or diploma from a recognized institution preferred.
• 2–3 years of kitchen experience in a hotel, resort, or fine-dining environment.
• Knowledge of basic food safety and hygiene practices.

Responsibilities

• Prepare and cook food items according to standard recipes, portions, and presentation guidelines.
• Maintain quality, consistency, and taste across dishes.
• Support mise en place and daily production for assigned kitchen sections.
• Assist during peak periods, banquets, and special events.
• Follow senior chefs' instructions for smooth kitchen operations.
• Maintain high standards of food presentation and adhere to temperatures and timelines.
• Report quality issues to senior staff and ensure hygiene and sanitation standards (HACCP, local regulations).
• Operate equipment safely and report malfunctions; minimize waste and breakage.
• Collaborate with colleagues across kitchen sections and outlets; communicate effectively during service.
• Participate in training and skill development; support menu changes and culinary projects as needed.

Education

Culinary certificate or diploma

Job description

Job Description:

Food Preparation & Production

• Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines.
• Ensure consistency, quality, and taste across all dishes produced.
• Support mise en place and daily production requirements for assigned kitchen sections.
• Assist in service during peak periods, banquets, and special events.
• Follow instructions from senior chefs to ensure smooth kitchen operations.

Quality & Presentation

• Maintain high standards of food presentation in line with luxury resort expectations.
• Ensure food is prepared and served at the correct temperature and within required timelines.
• Taste and check products regularly to maintain quality consistency.
• Report any quality issues or deviations to senior kitchen staff.

Hygiene, Safety & Sanitation

• Adhere strictly to hygiene, sanitation, and food safety standards (HACCP and local regulations).
• Maintain cleanliness of workstations, equipment, and storage areas at all times.
• Follow proper food handling, storage, labeling, and rotation procedures (FIFO).
• Comply with personal hygiene, uniform, and grooming standards.

Equipment & Workplace Care

• Use kitchen equipment and tools safely and correctly.
• Report equipment malfunctions or maintenance needs promptly.
• Minimize breakage, waste, and misuse of food and equipment.

Teamwork & Communication

• Work collaboratively with colleagues across kitchen sections and outlets.
• Communicate effectively during service to support smooth operations.
• Show professionalism and respect when interacting with team members and supervisors.

Learning & Development

• Actively participate in training, briefings, and skill development sessions.
• Demonstrate willingness to learn new techniques, cuisines, and service styles.
• Support senior chefs in menu changes, promotions, and special culinary projects when required.

Cost Awareness & Waste Control

• Practice portion control and efficient food usage to minimize waste.
• Follow guidance on proper storage and handling to reduce spoilage.
• Assist in stock rotation and basic inventory checks as directed.

Requirements

• Culinary certificate or diploma from a recognized institution preferred
• At least 2 to 3 years of kitchen experience in a hotel, resort, or fine-dining environment
• Knowledge of basic food safety and hygiene practices