Senior Line Cook & Kitchen Lead — Elevate Quality & Speed

The Moment Group; Pasay; On-site; PHP 360,000 - 480,000; Full time

Job summary

The Moment Group is seeking a dedicated Senior Line Cook to support daily kitchen operations and ensure consistent food quality in a fast-paced restaurant environment. The role requires leadership to guide kitchen staff and a strong commitment to culinary and sanitation standards.

Key duties include supervising line cooks, preparing and plating dishes, coordinating orders, and maintaining high presentation and safety standards across all menu items.

Qualifications

• At least 2–3 years of experience in a restaurant kitchen or similar role.
• Strong knowledge of food preparation techniques and kitchen operations.
• Leadership skills with the ability to manage and motivate a team.
• Ability to work efficiently under pressure in a fast-paced environment.
• Good communication, multitasking, and teamwork skills.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Prepare, cook, and plate food items according to company recipes and quality standards
• Supervise and assist line cooks and kitchen staff during daily operations
• Coordinate food orders and ensure timely preparation and service
• Oversee food preparation, cooking, portioning, and plating according to company standards
• Maintain consistency, quality, and presentation of all menu items
• Ensure proper food handling, cleanliness, sanitation, and kitchen safety practices
• Assist in inventory control, stock rotation, and minimizing food waste
• Train and guide junior kitchen staff on proper cooking techniques and kitchen procedures
• Coordinate with other team members to ensure smooth restaurant operations
• Support Kitchen Supervisor and Kitchen Manager in achieving operational goals

Skills

Leadership

Food prep

Kitchen ops

Communication

Job description

The Moment Group is seeking a dedicated Senior Line Cook to support daily kitchen operations and ensure consistent food quality in a fast-paced restaurant environment. The role requires leadership to guide kitchen staff and a strong commitment to culinary and sanitation standards.

Key duties include supervising line cooks, preparing and plating dishes, coordinating orders, and maintaining high presentation and safety standards across all menu items.