Kitchen Staff

Pay: ₱695.00 per day

Job description:

ROLE SUMMARY

The Kitchen Staff is responsible for the consistent preparation and execution of all menu items to the highest food quality standards.

This is a hands-on culinary role for individuals who take pride in food, discipline in execution, and precision in every plate served. We are building a team of serious food practitioners who respect standards and execution.

1. Food Preparation & Execution

• Prepare all menu items according to exact recipes and standards
• Ensure consistency in taste, presentation, and portioning at all times
• Execute orders efficiently during peak service hours
• Maintain discipline in following prep sheets and production schedules
• Never compromise food quality under pressure

1. Food Quality Standards (NON-NEGOTIABLE)

• Ensure every dish served meets brand quality standards—no exceptions
• Immediately reject or redo any substandard output
• Maintain strict control of ingredient freshness and usage
• Uphold “served is perfect” mindset—no shortcuts, no guesswork

1. Kitchen Operations Discipline

• Maintain clean, organized, and fully functional workstations
• Follow proper food handling, storage, and labeling procedures
• Ensure FIFO (First In, First Out) system is strictly implemented
• Support daily prep, closing, and turnover procedures

1. Food Safety & Sanitation

• Comply with all food safety and sanitation standards at all times
• Maintain hygiene standards for self, equipment, and workstation
• Report and correct any food safety risks immediately
• Follow HACCP-aligned practices (if implemented)

1. Team Coordination

• Work closely with Store Supervisor and kitchen team
• Communicate clearly during service to ensure smooth order flow
• Support other kitchen staff when needed
• Maintain professional discipline under pressure

1. Learning & Growth

• Continuously improve cooking skills and product knowledge
• Accept coaching and corrections with discipline
• Demonstrate willingness to grow into higher kitchen roles (e.g., Senior Line Cook, Team Lead)

• Zero compromise on food quality consistency
• Orders executed correctly and on time during peak hours
• Cleanliness and sanitation standards always maintained
• Minimal wastage due to improper execution
• Strong reliability during high-volume service periods

ROLE BOUNDARIES

The Kitchen Staff:

• Executes recipes exactly as designed
• Maintains kitchen discipline and standards
• Does NOT modify recipes independently
• Does NOT make operational or pricing decisions

Input is encouraged, but execution must remain standardized.

• Graduate of Culinary Arts or HRM (Hospitality & Restaurant Management) preferred
• TESDA NC II (Cookery or related qualification) is highly encouraged and accepted
• Fresh graduates are welcome, provided they demonstrate strong discipline, passion, and willingness to learn
• Prior kitchen experience is an advantage but not required for entry-level candidates
• Strong understanding of basic cooking techniques (grilling, sautéing, frying, prep work)
• Willingness to work in a fast-paced, high-standard kitchen environment
• Strong attention to detail and consistency mindset
• Good communication skills (English & Tagalog)

• Genuine passion for food and cooking (not just employment-driven)
• TESDA NC II graduates who can demonstrate real hands-on competency (not just certification)
• Experience in restaurant kitchens or structured training environments
• Exposure to branded or standardized kitchen systems
• Interest in progressing into professional culinary roles