Cook (general)
Job Description
Posted on 29 April 2026
A Line Cook is responsible for preparing and cooking menu items according to the restaurant’s standards. They work at a specific station on the kitchen line, ensuring food is prepared efficiently, consistently, and safely during service.
Key Responsibilities:
Prepare ingredients (chopping, slicing, marinating, portioning)
Cook menu items according to recipes and quality standards
Set up and stock assigned cooking stations
Maintain cleanliness and organization of the kitchen and workstation
Follow food safety and sanitation guidelines
Ensure timely food preparation during busy service periods
Assist with inventory, stock rotation, and restocking supplies
Communicate effectively with kitchen staff and supervisors
Qualifications/Requirements- Previous experience as a Line Cook is required, preferably with at least 1 year of experience
- Prior experience as a Line Cook in a hotel setting with banquet and catering exposure is required
- Responsible for preparing high-quality food to ensure a pleasurable dining experience for guests
- Skilled in managing all aspects of food preparation and production following strict sanitation and safety standards
- Strong knowledge of kitchen operations, food handling, and proper cooking techniques
- Ability to work efficiently in a fast-paced kitchen environment while maintaining consistency and quality
- Team-oriented with good communication skills to coordinate effectively with kitchen staff and supervisors
- Flexible and willing to be assigned to any hotel under the group
- Physically fit and capable of handling long hours in a demanding kitchen environment
- Detail-oriented, disciplined, and committed to maintaining cleanliness and food safety standards
Work location
LAPU-LAPU CITY (OPON), CEBU
Remarks
No additional remarks
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