Junior Commissary Chef

Paradiso Terrestre Events Venue; Bacoor; On-site; PHP 240,000 - 360,000; Full time

Job summary

Paradiso Terrestre Events Venue is seeking a dedicated kitchen team member to support mise en place, specialized rice preparation, stock production, and hygiene routines in a high-volume setting. You will help the Chef de Partie with cooking tasks, assembly, and plating during peak service while ensuring consistency and quality.

Responsibilities include rice preparation, stock and sauce production, FIFO inventory control, and strict adherence to HACCP and health standards to maintain a safe,

Responsibilities

• Mise en Place & Prep: Wash, peel, chop, and portion ingredients according to kitchen specs; prepare basic stocks, sauces, and dressings.
• Station Management: Set up and restock assigned culinary stations before, during, and after service hours; ensure all tools and ingredients are ready.
• Culinary Assistance: Assist the Chef de Partie with basic cooking tasks, component assembly, and dish plating during high-volume service periods.
• Specialized Rice Preparation: Wash, cook, and season sushi rice (Shari) precisely according to the restaurant’s recipe, monitoring texture and temperature carefully.
• Sauce & Stock Production: Assist in brewing foundational Japanese elements like Dashi (kelp/bonito stock), tare, tempura dipping sauces, and various marinades.
• Inventory Control & FIFO: Receive, unpack, and inspect ingredient deliveries for freshness; store inventory correctly using the First In, First Out (FIFO) rotation method to minimize food waste.
• Kitchen Sanitation: Clean and sanitize work surfaces, cutting boards, knives, and kitchen machinery continuously; maintain a spotless and organized environment.
• Health & Safety Compliance: Adhere strictly to hazard analysis protocols (HACCP), correct food storage temperatures, and local health department standards

Skills

Food preparation

Station management

Culinary assistance

Sanitation

Food safety HACCP

Inventory control

Tools

Kitchen equipment

Knives

Job description

• Mise en Place & Prep: Wash, peel, chop, and portion ingredients (vegetables, meats, seafood) according to kitchen specs; prepare basic stocks, sauces, and dressings.

• Station Management: Set up and restock assigned culinary stations before, during, and after service hours; ensure all tools and ingredients are ready.

• Culinary Assistance: Assist the Chef de Partie with basic cooking tasks, component assembly, and dish plating during high-volume service periods.

• Specialized Rice Preparation: Wash, cook, and season sushi rice (Shari) precisely according to the restaurant’s recipe, monitoring texture and temperature carefully.

• Sauce & Stock Production: Assist in brewing foundational Japanese elements like Dashi (kelp/bonito stock), tare, tempura dipping sauces, and various marinades.

• Inventory Control & FIFO: Receive, unpack, and inspect ingredient deliveries for freshness; store inventory correctly using the First In, First Out (FIFO) rotation method to minimize food waste.

• Kitchen Sanitation: Clean and sanitize work surfaces, cutting boards, knives, and kitchen machinery continuously; maintain a spotless and organized environment.

• Health & Safety Compliance: Adhere strictly to hazard analysis protocols (HACCP), correct food storage temperatures, and local health department standards