Line Chef

Key Responsibilities Food Preparation

• Prepare and cook menu items according to standard recipes and portion sizes.
• Ensure all dishes are prepared consistently in quality, taste, and presentation.
• Set up and stock assigned cooking stations before service.
• Prepare ingredients such as vegetables, meats, sauces, and seasonings.

Kitchen Operations

• Operate kitchen equipment safely and efficiently.
• Monitor cooking times and temperatures to ensure food quality.
• Coordinate with other kitchen staff to ensure timely food service.
• Maintain an organized and clean workstation throughout the shift.

Food Safety & Sanitation

• Follow food safety, hygiene, and sanitation standards at all times.
• Store food properly and monitor product freshness.
• Label and rotate ingredients using the FIFO (First In, First Out) method.
• Report any food quality or equipment issues immediately.

Inventory & Stock Control

• Monitor inventory levels at the assigned station.
• Inform the Kitchen Supervisor or Chef of low-stock items.
• Minimize food waste through proper handling and portion control.
• Assist with receiving and storing deliveries as needed.

Teamwork

• Communicate effectively with kitchen and service staff.
• Assist other kitchen stations during busy periods.
• Participate in daily cleaning and closing duties.
• Attend staff meetings and training sessions when required.

Qualifications

• High school graduate or vocational culinary training preferred.
• Previous experience as a Line Cook or in a similar kitchen role is an advantage.
• Knowledge of food preparation techniques, kitchen equipment, and food safety standards.
• Ability to work efficiently in a fast-paced environment.
• Good communication and teamwork skills.
• Willing to work flexible schedules, including weekends, holidays, and shifting hours.

Pay: From Php750.00 per day

Benefits:

• Employee discount
• Free parking
• Promotion to permanent employee

Work Location: In person