Station Chef

The Fatted Calf; Tagaytay; On-site; PHP 167,000 - 279,000; Full time

Job summary

The Fatted Calf in Tagaytay seeks an experienced line cook to join our kitchen team. You will handle meat preparation, mise en place, plating, and station readiness to deliver consistent quality during service.

We value teamwork, initiative, and adherence to recipes, portioning, and food safety standards. Weekend and holiday shifts are required; immediate start preferred for a smooth operation.

Qualifications

• Minimum two years of professional kitchen experience in fine dining or quality-driven settings.
• Hands-on meat preparation, cold station operations, and sauté techniques per recipes and quality standards.
• Mise en place, ingredient prep, cooking techniques, and plating for consistent presentation.
• Ability to manage station operations independently during service peaks.
• Knowledge of meat handling, storage, temperature control, food safety, sanitation, and kitchen organization.
• Follow standard recipes, portion controls, and kitchen procedures for quality and cost control.
• Detail-oriented, organized, and able to work under pressure while maintaining culinary standards.
• Dependable team player with good communication to coordinate with Sous Chef and staff.
• Hands-on, disciplined, proactive with commitment to culinary excellence and teamwork.
• Willing to work in Tagaytay City, including weekends/holidays with flexible hours; immediate availability preferred.

Skills

Kitchen experience

Meat prep

Mise en place

Station management

Food safety

Recipe adherence

Attention to detail

Team communication

Proactive

Availability

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.