Cook

The Cook – Filipino Cuisine is responsible for preparing, cooking, and presenting a variety of authentic Filipino dishes in accordance with the restaurant's standard recipes, food quality standards, and food safety procedures. The position ensures that all meals are flavorful, properly portioned, and served on time while maintaining cleanliness, organization, and efficiency in the kitchen.

III. DUTIES AND RESPONSIBILITIES

A. Food Preparation and Cooking

• Prepare and cook a variety of Filipino dishes, including traditional viands, soups, stews, grilled dishes, and other local specialties.
• Prepare ingredients such as meat, poultry, seafood, vegetables, and spices according to standard recipes.
• Cook Filipino dishes such as adobo, sinigang, kare-kare, menudo, afritada, tinola, paksiw, and other menu offerings.
• Ensure that all dishes are properly seasoned, cooked, garnished, and presented according to restaurant standards.
• Follow standard recipes, portion sizes, and plating guidelines to maintain consistency in taste and quality.
• Prepare sauces, marinades, broths, and other ingredients needed for daily kitchen operations.
• Ensure that food orders are prepared accurately and served within the required time.

B. Kitchen Operations

• Check the availability and quality of ingredients before starting food preparation
• Coordinate with the Kitchen Supervisor regarding daily menus, food preparation schedules, and special orders.
• Monitor food stocks and inform the immediate supervisor of ingredients that need replenishment.
• Practice proper food storage, labeling, and stock rotation using the First-In, First-Out (FIFO) method.
• Minimize food waste by following proper portioning and ingredient utilization procedures.
• Assist in menu preparation, recipe development, and the introduction of new Filipino dishes when required.

C. Food Safety and Sanitation

• Maintain cleanliness and sanitation of the kitchen, cooking stations, utensils, and equipment.
• Follow proper food handling, storage, and temperature-control procedures to prevent contamination.
• Observe personal hygiene standards, including proper handwashing and the use of appropriate kitchen attire.
• Ensure that raw and cooked food are handled and stored separately to prevent cross-contamination.
• Comply with the restaurant's food safety policies, sanitation standards, and applicable health regulations.

D. Equipment and Inventory Management

• Properly operate and maintain kitchen equipment such as stoves, ovens, grills, rice cookers, and other cooking tools.
• Report damaged equipment, safety hazards, and maintenance concerns to the immediate supervisor.
• Assist in conducting inventory of food ingredients and kitchen supplies.
• Ensure that unused ingredients are properly stored and that expired or spoiled food is reported and handled according to company policy.

E. Teamwork and Other Responsibilities

• Coordinate with kitchen staff, servers, and other restaurant personnel to ensure timely and accurate food service.
• Maintain a professional attitude and demonstrate teamwork, discipline, and responsibility. Assist in training new kitchen personnel when assigned.
• Perform other related duties and responsibilities as may be assigned by the immediate supervisor or management.

Pay: Php10,708.80 - Php24,199.22 per month

Benefits:

• Opportunities for promotion
• Staff meals provided

Work Location: In person