KITCHEN AIDE / CUTTER

DUTIES AND RESPONSIBILITIESA. FOOD PREPARATION

• Prepare ingredients needed for daily kitchen operations, including washing, peeling, cutting, slicing, chopping, and portioning.
• Perform proper cutting and preparation of meat, poultry, fish, vegetables, and other food ingredients.
• Assist in preparing ingredients according to the required quantity, size, and recipe.
• Prepare and marinate meat, poultry, and other ingredients according to approved recipes and instructions.
• Assist in basic cooking and food preparation as assigned by the Cook or Kitchen Supervisor.
• Prepare ingredients for hotel meals, restaurant orders, banquets, functions, and catering events.
• Follow proper procedures for thawing, handling, storing, and preparing food.

B. KITCHEN SUPPORT

• Assist the Cook and other kitchen personnel during food preparation and cooking.
• Ensure that ingredients and kitchen supplies are ready before meal or event preparation.
• Assist in portioning and plating food when required.
• Assist in preparing large quantities of food for functions and banquet events.
• Maintain an organized and efficient work area during preparation and service.
• Assist with loading, arranging, and transferring food and ingredients when required for events.

C. FOOD SAFETY & SANITATION

• Maintain cleanliness and sanitation of the work area, preparation tables, cutting boards, knives, and kitchen equipment.
• Follow proper food handling and hygiene procedures at all times.
• Prevent cross-contamination by properly separating raw and cooked food and using appropriate utensils and containers.
• Properly label, cover, and store prepared and marinated food.
• Observe proper temperature and storage requirements for perishable ingredients.
• Immediately report spoiled, contaminated, or unsafe food to the Kitchen Supervisor.

D. EQUIPMENT & WORKPLACE SAFETY

• Properly use and maintain knives, cutting tools, kitchen equipment, and other utensils.
• Keep cutting tools and equipment clean and in good working condition.
• Report damaged or malfunctioning kitchen equipment to the Kitchen Supervisor.
• Follow all workplace and kitchen safety procedures.
• Use appropriate personal protective equipment when required.

E. INVENTORY & WASTE CONTROL

• Assist in checking the quantity and condition of ingredients before preparation.
• Practice proper portion control to minimize food waste.
• Properly store unused ingredients and prepared food.
• Report shortages, damaged ingredients, or excessive food waste to the supervisor.
• Follow the hotel's FIFO (First-In, First-Out) system when applicable.

F. OTHER DUTIES

• Assist in maintaining cleanliness and orderliness of the kitchen, preparation area, and storage areas.
• Assist during banquet functions, special events, and high-volume operations when assigned.
• Perform other kitchen-related duties as may be assigned by the Cook, Kitchen Supervisor, or Management.

REQUIRED BASIC QUALIFICATIONS

• Basic knowledge of cooking and food preparation.
• Knowledge of proper cutting, slicing, chopping, and portioning of ingredients.
• Basic knowledge of meat, poultry, and fish preparation.
• Knowledge of basic marination and seasoning procedures.
• Willing to learn and follow recipes and instructions.
• Physically fit to perform kitchen duties and stand for extended periods.
• Able to work under pressure during busy kitchen and banquet operations.
• Willing to work shifting schedules, weekends, holidays, and special events when required.
• Knowledge of proper food sanitation and hygiene is an advantage.

Pay: Php460.00 - Php500.00 per day

Benefits:

• Paid training
• Promotion to permanent employee

Work Location: In person