LINE COOK

About the role

This is a Line Cook position responsible for preparing and cooking menu items according to standardized recipes and presentation standards in a fast-paced kitchen environment.

Key responsibilities

• Prepare and cook menu items according to standardized recipes and presentation standards
• Set up and stock assigned kitchen stations before each shift
• Ensure all ingredients are properly prepared, labeled, and stored
• Maintain food quality, taste, and portion control at all times
• Follow proper food handling, sanitation, and safety procedures
• Keep workstations clean, organized, and sanitized throughout the shift
• Monitor inventory levels and report shortages to the Kitchen Supervisor or Head Chef
• Properly operate kitchen equipment and report any malfunctions immediately
• Work closely with other kitchen staff to ensure timely preparation of customer orders
• Perform opening and closing kitchen duties

About you

• High School Diploma or Senior High School graduate; a Culinary Arts or Hospitality-related course is an advantage
• At least 1–2 years of experience as a Line Cook, Cook, or Kitchen Staff in a restaurant, hotel, café, or similar establishment
• Knowledge of food preparation techniques, cooking methods, and kitchen equipment
• Familiarity with food safety, sanitation, and hygiene standards
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail
• Strong teamwork and communication skills
• Ability to multitask and prioritize workload during busy service hours
• Able to stand for extended periods, lift kitchen supplies, and work in a hot kitchen environment
• Willing to work on shifting schedules, weekends, holidays, and overtime when required
• Positive attitude, reliability, and strong work ethic
• Willing to go induction training in Bocaue, Bulacan for 1 week.