Kitchen Staff

Mamita's Lasagna; Philippines; On-site; PHP 109,000 - 147,000; Full time

Job summary

Mamita's Lasagna in the Philippines is seeking a Kitchen Staff to ensure consistent preparation and execution of all menu items to the highest quality standards.

This hands-on culinary role requires pride in food, discipline in execution, and precision in every plate served. We are building a team of serious food practitioners who respect standards and execution, with opportunities to grow into more senior kitchen roles over time.

Qualifications

• Graduate of Culinary Arts or HRM preferred.
• TESDA NC II (Cookery or related) encouraged and accepted.
• Fresh graduates are welcome with strong discipline and willingness to learn.
• Prior kitchen experience is an advantage but not required for entry-level.
• Strong understanding of basic cooking techniques (grilling, sautéing, frying, prep work).
• Good communication skills (English & Tagalog).

Responsibilities

• Prepare all menu items according to exact recipes and standards.
• Maintain brand quality standards—no exceptions.
• Keep workstations clean, organized, and fully functional.
• Follow proper food handling, storage, and labeling procedures; ensure FIFO.
• Communicate clearly with the store supervisor and kitchen team during service.
• Demonstrate willingness to grow into higher kitchen roles.

Skills

Culinary skills

Attention to detail

Communication skills

Discipline

Teamwork

Education

Culinary Arts or HRM

TESDA NC II (Cookery or related)

Job description

Pay: ₱695.00 per day

Job description:

ROLE SUMMARY

The Kitchen Staff is responsible for the consistent preparation and execution of all menu items to the highest food quality standards.

This is a hands-on culinary role for individuals who take pride in food, discipline in execution, and precision in every plate served. We are building a team of serious food practitioners who respect standards and execution.

CORE ACCOUNTABILITIES

1. Food Preparation & Execution

• Prepare all menu items according to exact recipes and standards
• Ensure consistency in taste, presentation, and portioning at all times
• Execute orders efficiently during peak service hours
• Maintain discipline in following prep sheets and production schedules
• Never compromise food quality under pressure

2. Food Quality Standards (NON-NEGOTIABLE)

• Ensure every dish served meets brand quality standards—no exceptions
• Immediately reject or redo any substandard output
• Maintain strict control of ingredient freshness and usage
• Uphold “served is perfect” mindset—no shortcuts, no guesswork

3. Kitchen Operations Discipline

• Maintain clean, organized, and fully functional workstations
• Follow proper food handling, storage, and labeling procedures
• Ensure FIFO (First In, First Out) system is strictly implemented
• Support daily prep, closing, and turnover procedures

4. Food Safety & Sanitation

• Comply with all food safety and sanitation standards at all times
• Maintain hygiene standards for self, equipment, and workstation
• Report and correct any food safety risks immediately
• Follow HACCP-aligned practices (if implemented)

5. Team Coordination

• Work closely with Store Supervisor and kitchen team
• Communicate clearly during service to ensure smooth order flow
• Support other kitchen staff when needed
• Maintain professional discipline under pressure

6. Learning & Growth

• Continuously improve cooking skills and product knowledge
• Accept coaching and corrections with discipline
• Demonstrate willingness to grow into higher kitchen roles (e.g., Senior Line Cook, Team Lead)

KEY PERFORMANCE STANDARDS

• Zero compromise on food quality consistency
• Orders executed correctly and on time during peak hours
• Cleanliness and sanitation standards always maintainedMinimal wastage due to improper execution
• Strong reliability during high-volume service periods

ROLE BOUNDARIES

The Kitchen Staff:

• Executes recipes exactly as designed
• Maintains kitchen discipline and standards
• Does NOT modify recipes independently
• Does NOT make operational or pricing decisions

Input is encouraged, but execution must remain standardized.

QUALIFICATIONS & REQUIREMENTS

• Graduate of Culinary Arts or HRM (Hospitality & Restaurant Management) preferred
• TESDA NC II (Cookery or related qualification) is highly encouraged and accepted
• Fresh graduates are welcome, provided they demonstrate strong discipline, passion, and willingness to learn
• Prior kitchen experience is an advantage but not required for entry-level candidates
• Strong understanding of basic cooking techniques (grilling, sautéing, frying, prep work)
• Willingness to work in a fast-paced, high-standard kitchen environment
• Strong attention to detail and consistency mindset
• Good communication skills (English & Tagalog)

PREFERRED

• Genuine passion for food and cooking (not just employment-driven)
• TESDA NC II graduates who can demonstrate real hands-on competency (not just certification)
• Experience in restaurant kitchens or structured training environments
• Exposure to branded or standardized kitchen systems
• Interest in progressing into professional culinary roles