Line Cook

RBJocsing Manpower Consultancy Services; Makati; On-site; PHP 201,000 - 312,000; Full time

Job summary

RBJocsing Manpower Consultancy Services in Makati is seeking a kitchen professional to prepare and cook Japanese dishes on-site. The role requires 1–3 years of kitchen experience and a high school diploma, with full-time hours in a fast-paced restaurant environment.

You will perform all aspects of food preparation, ensure safety and sanitation, and maintain cleanliness across stations while collaborating with the Head Chef to ensure timely service and consistent quality.

Qualifications

• 1–3 years of experience in a kitchen.
• High School diploma or equivalent.
• On-site role in Makati, Philippines.
• Full-time employment in a restaurant/kitchen setting.

Responsibilities

• Prepare and cook Japanese dishes according to established recipes and restaurant standards.
• Perform food preparation, including cutting, slicing, marinating, and portioning ingredients.
• Ensure proper food handling, storage, and sanitation at all times.
• Maintain cleanliness and organization of the kitchen and cooking stations.
• Monitor food quality, freshness, and presentation before serving.
• Follow kitchen SOPs, food safety regulations, and hygiene standards.
• Coordinate with the Head Chef and kitchen team to ensure timely food preparation.
• Monitor inventory and report low-stock ingredients and kitchen supplies.
• Ensure proper use and maintenance of kitchen equipment and utensils.

Skills

Food preparation

Sanitation

Kitchen teamwork

Education

High School Diploma

Job description

On-site - Makati 1-3 Yrs Exp High/Senior High School Full-time

Job Description

• Prepare and cook Japanese dishes according to established recipes and restaurant standards.
• Perform food preparation, including cutting, slicing, marinating, and portioning ingredients.
• Ensure proper food handling, storage, and sanitation at all times.
• Maintain cleanliness and organization of the kitchen and cooking stations.
• Monitor food quality, freshness, and presentation before serving.
• Follow kitchen SOPs, food safety regulations, and hygiene standards.
• Coordinate with the Head Chef and kitchen team to ensure timely food preparation.
• Monitor inventory and report low‑stock ingredients and kitchen supplies.
• Ensure proper use and maintenance of kitchen equipment and utensils.

RBJocsing Manpower Consultancy Services

HR RBJocsing Manpower Consultancy Services