Cook, Waiter jobs in National Capital Region

Job Summary

The Line Cook is responsible for preparing, cooking, and plating menu items according to company recipes, quality standards, and food safety guidelines. The Line Cook ensures efficient kitchen operations, maintains cleanliness and organization in the work area, and supports the kitchen team in delivering high-quality food to customers in a timely manner.

Compensation and Benefits

• Competitive Salary
• Health Maintenance Organization (HMO) Coverage
• Service Charge Distribution
• Performance-Based Incentives
• Government-Mandated Benefits (SSS, PhilHealth, and Pag-IBIG)
• Holiday Pay, Overtime Pay, and Other Benefits as Required by Law
• Training and Career Development Opportunities

Duties and ResponsibilitiesFood Preparation and Cooking

• Prepare ingredients by washing, cutting, marinating, and portioning according to standard recipes.
• Cook menu items following company recipes and quality standards.
• Ensure food is prepared and served consistently in terms of taste, presentation, and portion size.
• Follow production schedules and kitchen instructions.
• Maintain proper food handling and storage procedures.

Station Management

• Set up and stock assigned cooking stations before service.
• Monitor inventory levels and report shortages to the Kitchen Supervisor.
• Ensure all tools, equipment, and ingredients are available and organized during operations.
• Assist in receiving and checking deliveries of food supplies.

Food Safety and Sanitation

• Adhere to food safety, hygiene, and sanitation standards at all times.
• Maintain cleanliness of kitchen equipment, workstations, and storage areas.
• Properly label, store, and rotate food items using FIFO (First-In, First-Out) procedures.
• Follow company and government health and safety regulations.

Quality Control

• Inspect food quality before serving.
• Minimize food waste through proper portioning and storage practices.
• Ensure all dishes meet company standards before release.

Teamwork and Support

• Coordinate with kitchen and front-of-house staff to ensure smooth operations.
• Assist other kitchen team members during peak hours.
• Participate in kitchen meetings and training sessions.
• Perform other duties assigned by management.

Qualifications

• High School Graduate, Senior High School Graduate, or Vocational Course Graduate in Culinary Arts is an advantage.
• At least 6 months to 1 year of kitchen experience is preferred.
• Knowledge of food preparation, cooking techniques, and kitchen equipment.
• Understanding of food safety and sanitation standards.
• Ability to work in a fast-paced environment.
• Willing to work on shifting schedules, weekends, and holidays.

Key Competencies

• Food Preparation and Cooking Skills
• Knowledge of Food Safety and Sanitation
• Time Management
• Attention to Detail
• Teamwork and Collaboration
• Ability to Work Under Pressure
• Organization and Cleanliness

This position is responsible for ensuring that all food items are prepared efficiently, safely, and according to company quality standards while contributing to a productive and professional kitchen environment.

Pay: From Php700.00 per day

Benefits:

• Company events
• Employee discount
• Opportunities for promotion
• Promotion to permanent employee

Work Location: In person