Cook

JOB SUMMARY

The Cook is responsible for preparing and cooking food products according to approved recipes, standard procedures, quality standards, and food safety requirements. The position ensures that all food prepared is safe, consistent, properly portioned, and served or produced within the required time.

The Cook is expected to maintain cleanliness and organization in the kitchen, properly handle ingredients and equipment, minimize food waste, and support the overall efficient operation of the kitchen.

KEY RESPONSIBILITIES

1. Food Preparation and Cooking

• Prepare ingredients according to approved recipes and production requirements.
• Cook food products according to established recipes, cooking procedures, and presentation standards.
• Ensure proper taste, texture, appearance, portion size, and product consistency.
• Follow prescribed cooking temperatures and holding times.
• Prepare food based on production schedules and daily demand.
• Ensure all ingredients are properly measured, weighed, portioned, and prepared.
• Assist in the preparation of sauces, marinades, stocks, side dishes, and other food components as assigned.

2. Food Safety and Sanitation

• Follow company food safety, sanitation, HACCP, GMP, and personal hygiene standards.
• Practice proper handwashing and use appropriate personal protective equipment.
• Prevent cross-contamination between raw and cooked food.
• Properly store, label, date, and cover food items and ingredients.
• Monitor food temperatures during cooking, cooling, storage, and holding.
• Maintain proper FIFO/FEFO practices.
• Immediately report spoiled, contaminated, or questionable food items to the supervisor.
• Follow proper procedures for handling allergens and other food safety risks.

3. Kitchen Cleanliness and Organization

• Maintain cleanliness and orderliness of the cooking and preparation areas at all times.
• Clean and sanitize workstations, cooking equipment, utensils, and food-contact surfaces.
• Properly dispose of food waste and other kitchen waste.
• Ensure cooking equipment is properly cleaned after use.
• Keep ingredients, tools, and equipment properly organized and stored.
• Participate in scheduled deep cleaning and sanitation activities.

4. Inventory and Cost Control

• Use ingredients according to standard recipes and prescribed portion sizes.
• Avoid overproduction, excessive trimming, and unnecessary food waste.
• Report shortages, damaged items, spoilage, and variances to the supervisor.
• Assist in daily inventory counting when required.
• Ensure ingredients are properly identified and used according to FIFO/FEFO.
• Follow proper procedures for recording and reporting food waste.

5. Quality Control

• Check the quality and freshness of ingredients before use.
• Ensure all products meet company standards before serving or releasing.
• Immediately report quality issues or deviations from standard recipes.
• Maintain consistency in taste, portion, appearance, and yield.
• Follow approved recipes and do not make unauthorized ingredient substitutions.

6. Equipment and Workplace Safety

• Operate kitchen equipment safely and correctly.
• Inspect equipment before use and report defects or unsafe conditions.
• Follow proper procedures when handling knives, hot surfaces, cooking oil, gas, electrical equipment, and other kitchen hazards.
• Report accidents, injuries, equipment damage, or safety concerns immediately.

7. Teamwork and Operational Support

• Coordinate with other kitchen staff to ensure smooth production and service.
• Assist other kitchen stations when necessary.
• Follow instructions from the Kitchen Supervisor, Head Cook, or Production Supervisor.
• Support preparation for catering, bulk production, special events, or peak operations when required.
• Maintain a professional and respectful working relationship with coworkers.

DAILY EXPECTATIONS

The Cook is expected to:

• Report to work on time and in proper uniform.
• Attend daily briefings and receive production assignments.
• Check ingredients and preparation requirements before starting production.
• Prepare and cook products according to standard recipes.
• Monitor food quality and cooking temperatures.
• Maintain cleanliness throughout the shift—not only at the end of the shift.
• Properly store unused ingredients and finished products.
• Record or report waste, shortages, and production issues.
• Complete proper cleaning and closing procedures before leaving the workstation.

QUALIFICATIONS

Education

• High school graduate preferred.
• Culinary or food-related training is an advantage.

Experience

• At least 1 year of experience as a Cook in a restaurant, commissary, hotel, catering operation, or commercial kitchen is preferred.
• Experience in high-volume food production is an advantage.

Knowledge and Skills

• Basic knowledge of cooking techniques and food preparation.
• Knowledge of food safety and sanitation practices.
• Ability to follow standardized recipes and procedures.
• Good knife-handling skills.
• Ability to work efficiently under pressure.
• Ability to work as part of a team.
• Good time management and organizational skills.
• Physically capable of standing for extended periods and performing kitchen-related tasks.

Pay: Php14,040.00 - Php18,000.00 per month

Benefits:

• Opportunities for promotion
• Paid training
• Promotion to permanent employee

Work Location: In person