Line Cook

Tony Ting Food Concepts Inc; Mandaluyong; On-site; PHP 180,000 - 240,000; Full time

Benefits offered by this job

Health Insurance

13th Month Pay

Company Social Events

Employee Discount

Maternity & Paternity Leave

Job summary

Tony Ting Food Concepts Inc is hiring for an on-site position in Mandaluyong. The role requires 1-3 years of experience and a high school or senior high school education.

You will work full-time in the preparation station, ensuring proper handling, marination, and assembly of ingredients according to standard recipes. Responsibilities include maintaining food safety, sanitation, FIFO storage, waste monitoring, and adherence to mall policies.

Qualifications

• Experience in fast-paced food service environments.
• Ability to follow standard recipes and portion sizes.

Responsibilities

• Comply with store and mall house rules and policies.
• Open/close the preparation station daily.
• Ensure food safety, hygiene and sanitation standards.
• Prepare marinated products according to standard recipes.
• Assemble raw ingredients per product with standard portions.
• Receive, label and store raw materials using FIFO and shelf-life guidelines.
• Maintain backup stock of raw ingredients for daily operations.
• Monitor wastage and report scraps to support inventory and cost control.

Skills

Food service experience

Education

High School / Senior High School diploma

Job description

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

Job Description

Government Mandated Benefits

• 13th Month Pay

Insurance Health & Wellness

• Health Insurance

Others

• Company Social Events
• Employee Discount
• Maternity & Paternity Leave

• Comply with all store and mall administration house rules and policies.
• Perform daily opening and closing procedures for the preparation station.
• Ensure strict compliance with food safety, hygiene, and sanitation standards.
• Prepare and handle marinated products according to the established standard recipes.
• Accurately assemble raw ingredients per product while following standard portion sizes.
• Receive, label, and properly store raw materials using FIFO (First In, First Out) and standard shelf-life guidelines.
• Maintain sufficient backup stock of raw ingredients required for daily operations.
• Monitor and report wastage and food scraps to support inventory control and cost management.

SENIOR HR STAFF Tony Ting Food Concepts Inc