Line Cook - Greenbelt Makati

Bravo Ventures Inc.; Makati; On-site; PHP 201,000 - 335,000; Full time

Job summary

Bravo Ventures Inc. is seeking a Line Cook to join our kitchen team. You will own an assigned production station and craft dishes to order during service.

You will execute recipes, coordinate with other stations, and maintain high standards of food safety and cleanliness. The role requires efficiency under pressure and strong teamwork.

Qualifications

• Experience preparing and cooking food in a commercial kitchen environment.
• Strong understanding of cooking techniques, recipe execution, and kitchen service procedures.
• Ability to work efficiently under pressure while maintaining accuracy and consistent food quality.
• Good organizational skills, including the ability to complete mise en place and manage an active station.
• Clear communication and effective teamwork with kitchen stations and the expediter.
• Commitment to food safety, sanitation, and cross-contamination prevention.
• Willingness to work across stations such as sauté, grill and broil, fryer, or garde manger.

Responsibilities

• Own, organize, and maintain an assigned production station, such as grill, sauté, fryer, or pantry/cold station.
• Complete mise en place by stocking, preparing, and organizing ingredients and equipment before service.
• Cook dishes accurately according to recipes, quality standards, and service requirements.
• Fire and complete orders at the speed required during active kitchen service.
• Prepare station-specific menu items, including pan-seared dishes, reductions, sauces, grilled items, burgers, fried appetizers, sides, salads, charcuterie, and other cold preparations.
• Coordinate with other kitchen stations and the expediter to ensure all components of an order are completed and reach the pass at the same time.
• Follow food safety, hygiene, and cross-contamination procedures at all times.
• Keep the assigned station, tools, equipment, and surrounding work areas clean and organized throughout service.
• Monitor ingredient levels and communicate replenishment needs to support uninterrupted service.

Skills

Commercial kitchen experience

Cooking techniques

Work under pressure

Organizational skills

Clear communication

Food safety

Cross-station versatility

Teamwork

Job description

About the role

As a Line Cook, also known as a Station Chef or Chef de Partie, you will prepare, cook, and plate menu items to order during active service. You will take ownership of an assigned kitchen station and help deliver consistent, high-quality dishes while working efficiently as part of the kitchen team.

Key responsibilities

• Own, organize, and maintain an assigned production station, such as grill, sauté, fryer, or pantry/cold station.

• Complete mise en place by stocking, preparing, and organizing ingredients and equipment before service.

• Cook dishes accurately according to recipes, quality standards, and service requirements.

• Fire and complete orders at the speed required during active kitchen service.

• Prepare station-specific menu items, including pan-seared dishes, reductions, sauces, grilled items, burgers, fried appetizers, sides, salads, charcuterie, and other cold preparations.

• Coordinate with other kitchen stations and the expediter to ensure all components of an order are completed and reach the pass at the same time.

• Follow food safety, hygiene, and cross-contamination procedures at all times.

• Keep the assigned station, tools, equipment, and surrounding work areas clean and organized throughout service.

• Monitor ingredient levels and communicate replenishment needs to support uninterrupted service.

What we're looking for

• Experience preparing and cooking food in a commercial kitchen environment.

• Strong understanding of cooking techniques, recipe execution, and kitchen service procedures.

• Ability to work efficiently under pressure while maintaining accuracy and consistent food quality.

• Good organizational skills, including the ability to complete mise en place and manage an active station.

• Clear communication and effective teamwork with kitchen stations and the expediter.

• Commitment to food safety, sanitation, personal hygiene, and cross-contamination prevention.

• Willingness to work across stations such as sauté, grill and broil, fryer, or garde manger.