Hotel Kitchen Prep Cook – Large-Volume & HACCP

Astoria Group; Manila; Vor Ort; PHP 201.000 - 290.000; Vollzeit

Zusammenfassung

Astoria Group in Metro Manila seeks entry-level to junior cooks with a strong foundation in culinary arts and hotel kitchen operations. You will prepare vegetables and proteins, assist senior chefs, and create foundational stocks and sauces according to precise recipes.

You will handle food safety, HACCP compliance, and equipment operation in a busy hotel kitchen setting, with shift rotations including mornings and holidays. Positive attitude and reliability are essential.

Qualifikationen

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

Aufgaben

• 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 for hotel-wide distribution.
• Prepare foundational culinary bases such as stocks, broths, gravies, sauces, dressings, and marinades following exact standardized recipe cards.
• Receive raw food deliveries, check quality, temperature, and freshness; store ingredients in walk-in freezers and chillers using FIFO and date labeling.
• Fulfill internal requisition orders and inter-department transfers for outlets, banquets or room service.
• Follow HACCP procedures, monitor temperatures, and maintain clean, sanitized workstations and equipment.
• Operate heavy-duty kitchen appliances (tilting pans, combi-ovens, industrial choppers, vacuum sealers/sous-vide) and report malfunctions.

Kenntnisse

Food preparation

Equipment operation

HACCP knowledge

Ausbildung

Vocational diploma or Bachelor’s degree in Culinary Arts / Hospitality Management / TESDA NC II

Tools

Slicers

Food processors

Mandolines

Tilting pans

Combi-ovens

Industrial choppers

Vacuum sealers / sous-vide equipment

Jobbeschreibung

Astoria Group in Metro Manila seeks entry-level to junior cooks with a strong foundation in culinary arts and hotel kitchen operations. You will prepare vegetables and proteins, assist senior chefs, and create foundational stocks and sauces according to precise recipes.

You will handle food safety, HACCP compliance, and equipment operation in a busy hotel kitchen setting, with shift rotations including mornings and holidays. Positive attitude and reliability are essential.