Line Cook

Sycip Culinary Concepts OPC; Cavite City; On-site; PHP 201,000 - 335,000; Full time

Job summary

A local culinary company in Cavite City is seeking a kitchen staff member to execute menu items accurately and maintain cleanliness in the kitchen. The role involves preparing ingredients, cooking food items, and ensuring proper food handling and storage. You will collaborate with the kitchen team to uphold the restaurant's standards while working efficiently under pressure. Sanitation and hygiene protocols must be followed at all times, making this position essential to the smooth operation of the kitchen.

Responsibilities

• Execute menu items accurately following standard recipes and plating guidelines.
• Set up and stock stations with all necessary ingredients and equipment.
• Prepare ingredients and cook food items in a timely manner during service.
• Maintain cleanliness and organization of the workstation.
• Ensure proper food handling and storage according to standards.
• Assist in receiving and storing deliveries correctly.
• Monitor stock levels and report shortages to the Sous Chef.
• Support the team during service while maintaining high-quality output.
• Follow sanitation, safety, and hygiene protocols.
• Assist in closing procedures, cleaning equipment and securing the kitchen.
• Collaborate with the kitchen team to maintain operations.
• Perform other duties as assigned by the Sous Chef or Executive Chef.

Job description

• Execute menu items accurately following standard recipes, portioning, and plating guidelines.
• Set up and stock stations with all necessary ingredients, equipment, and supplies.
• Prepare ingredients (chopping, slicing, marinating, etc.) and cook food items in a timely manner during service.
• Maintain cleanliness and organization of the workstation at all times.
• Ensure proper food handling, storage, labeling, and rotation (FIFO).
• Assist in receiving, checking, and storing deliveries following storage standards.
• Monitor stock levels and report shortages or equipment issues to the Sous Chef or Chef de Partie.
• Support the team during service, working efficiently under pressure while maintaining high-quality output.
• Follow all sanitation, safety, and hygiene protocols at all times.
• Assist in closing procedures, including cleaning equipment, storing food properly, and securing the kitchen.
• Collaborate with the kitchen team to maintain smooth operations and uphold the restaurant’s standards.
• Perform other duties as assigned by the Sous Chef or Executive Chef.