Cook A - Cold Kitchen

Frontier Ortigas Hotel and Resort Corporation; Pasig; On-site; PHP 240,000 - 360,000; Full time

Job summary

Frontier Ortigas Hotel and Resort Corporation is seeking a Cook A (Cold Kitchen) to assist the Sous Chef and Senior Cook in preparing cold dishes with precision and presentation.

You will ensure hygiene and HACCP standards, manage mise en place, monitor stock, and keep stations clean in a fast-paced luxury kitchen. A Culinary Arts or Hospitality Management degree and 2–3 years in a similar role are required, with attention to detail and physical stamina.

Qualifications

• Graduate of Culinary Arts, Hospitality Management, or a related field.
• Minimum 2–3 years of experience in a Cold Kitchen, Garde Manger, or similar role in a luxury hotel or fine dining establishment.
• Ability to work efficiently in a fast-paced, high-volume kitchen while maintaining attention to detail.

Responsibilities

• Prepares and assembles cold kitchen items per recipes and presentation standards.
• Ensures ingredients and mise en place meet quality, freshness, and temperature requirements.
• Maintains HACCP standards and hygiene in cold kitchen operations.
• Monitors stock levels and coordinates replenishment of ingredients.
• Keeps stations, refrigeration units, utensils, and equipment clean and organized to support efficiency.

Skills

Quality control

Food safety

Attention to detail

Fast-paced environment

Education

Culinary Arts

Hospitality Management

Vocational culinary training

Job description

Cook A (Cold Kitchen) assists the Sous Chef and Senior Cook in the preparation, assembly, and presentation of cold kitchen dishes, ensuring compliance with established recipes, food safety standards, hygiene regulations, and quality requirements.

Key Responsibilities:

• Prepares and assembles cold kitchen items such as salads, appetizers, cold cuts, and garnishes in accordance with standard recipes and presentation standards.
• Ensures all ingredients and mise en place are prepared, stored, and maintained at the correct quality, freshness, and temperature requirements.
• Maintains strict food safety, hygiene, sanitation, and HACCP standards in all cold kitchen operations and food handling practices.
• Monitors stock levels, practices proper food storage and FIFO procedures, and coordinates replenishment of ingredients to support daily operations.
• Keeps workstations, refrigeration units, utensils, and equipment clean, organized, and in good working condition while supporting team efficiency and service excellence.

Qualifications:

• Graduate of Culinary Arts, Hospitality Management, or a related field; vocational culinary training is an advantage.
• Minimum of 2–3 years of experience in a Cold Kitchen, Garde Manger, or similar role within a luxury hotel, fine dining restaurant, or reputable food service establishment.
• Ability to work efficiently in a fast-paced, high-volume kitchen environment while maintaining attention to detail.
• Physically fit and capable of standing for extended periods, lifting kitchen supplies, and performing repetitive kitchen tasks.