Station Chef

Sycip Culinary Concepts OPC; Tagaytay; On-site; PHP 240,000 - 360,000; Full time

Job summary

Sycip Culinary Concepts OPC is seeking a capable kitchen professional in Tagaytay with at least 2 years of experience in fine dining or quality-driven kitchens. You will handle meat preparation, mise en place, plating, and station operations, ensuring consistent quality and timely service.

The role requires strong teamwork, discipline, and adherence to recipes and safety standards, with flexible hours including weekends. Immediate availability is preferred.

Qualifications

• Minimum of two (2) years of professional kitchen experience.
• Hands-on experience in meat preparation and cooking, cold station operations, or sauté techniques.
• Proficient in mise en place, ingredient preparation, cooking techniques, and plating.
• Ability to manage assigned station operations independently.
• Knowledgeable in meat handling, storage, temperature control, food safety, sanitation.
• Able to follow standard recipes, portion controls, and kitchen procedures.
• Detail-oriented, organized, and able to work under pressure.
• Dependable team player with good communication and coordination with the Sous Chef and kitchen staff.
• Hands-on, disciplined, proactive, with commitment to culinary excellence.
• Willing to work in Tagaytay City, including weekends/holidays, and immediate availability.

Responsibilities

• Maintain readiness and smooth service flow at the assigned station.
• Prepare orders in a timely manner during peak periods.
• Ensure proper portioning and refined plating for consistency.
• Coordinate with the Sous Chef and fellow kitchen staff.
• Uphold meat handling, storage, temperature control, and sanitation standards.
• Follow standard recipes and kitchen procedures to maintain quality and cost control.
• Be detail-oriented, organized, and able to work under pressure.
• Collaborate effectively with the team and communicate clearly.
• Demonstrate hands-on, disciplined, and proactive approach to continuous improvement.
• Be willing to work in Tagaytay City, including weekends and holidays.

Skills

Meat prep

Sauté techniques

Mise en place

Plating

Food safety

Portion control

Team communication

Station management

Job description

• Minimum of two (2) years of professional kitchen experience, preferably in fine dining restaurants, upscale dining establishments, or quality-driven restaurant environments.

• Hands-on experience in meat preparation and cooking, cold station operations, and sauté techniques, with the ability to execute dishes according to established recipes and quality standards.

• Proficient in mise en place, ingredient preparation, cooking techniques, and plating, ensuring consistency, proper portioning, and refined food presentation.

• Ability to manage assigned station operations independently, ensuring readiness, smooth service flow, and timely preparation of orders during peak periods.

• Knowledgeable in proper meat handling, storage, temperature control, food safety, sanitation, and kitchen organization.

• Able to follow standard recipes, portion controls, and kitchen procedures to maintain food quality, consistency, and cost efficiency.

• Detail-oriented, organized, and capable of working efficiently under pressure while maintaining high culinary standards.

• A dependable team player with good communication skills and the ability to coordinate effectively with the Sous Chef, fellow station chefs, and other kitchen staff.

• Hands-on, disciplined, and proactive, with a strong commitment to culinary excellence, teamwork, and continuous improvement.

• Willing to work in Tagaytay City, including weekends, holidays, and flexible hours as required by business operations. Immediate availability is preferred.