Line Cook

Hotdish; Quezon City; On-site; PHP 223,000 - 357,000; Full time

Job summary

Hotdish is seeking a Line Cook to prepare ingredients, cook to order, and assemble dishes according to standard recipes in a high-volume kitchen.

You will work with the Kitchen Head, prep staff, and dispatch team to ensure fast service, accurate portions, and consistent plate presentation while maintaining food safety and sanitation throughout long shifts.

Qualifications

• Solid command of commercial cooking techniques, line station management, knife skills, and kitchen equipment operation.
• Clear understanding of safe food handling, correct cooking/holding temperatures, and kitchen hygiene rules.
• Ability to manage multiple order tickets simultaneously, work efficiently under heat and high pressure, and meet short ticket deadlines.
• Strong active listening and clear verbal communication skills to coordinate orders smoothly with front-of-house and back-of-house teams.
• Precision in portion control, ingredient measurements, and clean, consistent plate presentation.
• Quick thinking to correct order mistakes on the spot and openness to constructive feedback regarding food quality.

Responsibilities

• Cook and assemble menu items quickly and accurately during peak service hours to keep orders moving on schedule.
• Prepare food according to exact recipe standards, portion sizes, temperature guidelines, and presentation rules.
• Set up cooking stations with required ingredients, sauces, and utensils prior to service, keeping the station fully stocked.
• Follow all sanitation codes, handle raw ingredients safely, prevent cross-contamination, and store perishable goods at proper temperatures.
• Maintain a clean, organized, and sanitized workstation throughout the shift, including equipment maintenance and proper waste disposal.
• Monitor ingredient usage at the cooking station, tracking shelf lives and reporting low stock to the Kitchen Head before running out.
• Inspect dishes before sending them to dispatch, ensuring taste, quality, and appearance meet kitchen standards.
• Maintain clear, direct communication with the Kitchen Head, prep crew, and dispatch staff to avoid line bottlenecks and fulfill special order requests.
• Perform continuous physical labor (standing, lifting heavy pots, working near heat) safely across 8-to-10-hour shifts with minimal supervision.
• Assist with incoming deliveries, cross-train on different station lines, and perform other kitchen duties assigned by management.

Skills

Culinary & Line Cooking Expertise

Food Safety Regulations

Speed & Multitasking

Teamwork & Communication

Attention to Detail

Problem-Solving & Adaptability

Job description

JOB SUMMARY

The Line Cook is responsible for preparing ingredients, cooking food to order, and assembling dishes according to standard recipes and safety guidelines. Working directly with the Kitchen Head, prep staff, and dispatch team, this role ensures fast service, accurate portioning, and high food quality in a high-volume kitchen environment.

KEY RESPONSIBILITIES

• Order Execution & Timing: Cook and assemble menu items quickly and accurately during peak service hours to keep orders moving on schedule.

• Recipe & Quality Compliance: Prepare food according to exact recipe standards, portion sizes, temperature guidelines, and presentation rules.

• Station Setup & Prep: Set up cooking stations with required ingredients, sauces, and utensils prior to service, keeping the station fully stocked.

• Food Safety & Hygiene: Follow all sanitation codes, handle raw ingredients safely, prevent cross-contamination, and store perishable goods at proper temperatures.

• Station Sanitation: Maintain a clean, organized, and sanitized workstation throughout the shift, including equipment maintenance and proper waste disposal.

• Inventory Control: Monitor ingredient usage at the cooking station, tracking shelf lives and reporting low stock to the Kitchen Head before running out.

• Quality Control: Inspect dishes before sending them to dispatch, ensuring taste, quality, and appearance meet kitchen standards.

• Team Communication: Maintain clear, direct communication with the Kitchen Head, prep crew, and dispatch staff to avoid line bottlenecks and fulfill special order requests.

• Physical & Operational Stamina: Perform continuous physical labor (standing, lifting heavy pots, working near heat) safely across 8-to-10-hour shifts with minimal supervision.

• General Support: Assist with incoming deliveries, cross-train on different station lines, and perform other kitchen duties assigned by management.

SKILLS & QUALIFICATIONS

• Culinary & Line Cooking Expertise: Solid command of commercial cooking techniques, line station management, knife skills, and kitchen equipment operation.

• Food Safety Regulations: Clear understanding of safe food handling, correct cooking/holding temperatures, and kitchen hygiene rules.

• Speed & Multitasking: Ability to manage multiple order tickets simultaneously, work efficiently under heat and high pressure, and meet short ticket deadlines.

• Teamwork & Communication: Strong active listening and clear verbal communication skills to coordinate orders smoothly with front-of-house and back-of-house teams.

• Attention to Detail: Precision in portion control, ingredient measurements, and clean, consistent plate presentation.

• Problem-Solving & Adaptability: Quick thinking to correct order mistakes on the spot and openness to constructive feedback regarding food quality.