Job Opportunities in Philippines


September 3, 2024

Daluyon Beach and Mountain Resort

Puerto Princesa

CONTRACT & OTHER


Line Cook - Sabang, Palawan

Food Preparation:
  • Prepping Ingredients: Prepare ingredients by washing, chopping, and measuring portions for dishes. This may include cutting vegetables, butchering meat, or preparing sauces.
  • Setting Up the Station: Ensure that their assigned cooking station is fully stocked with necessary ingredients, tools, and equipment before the service begins.
Cooking:
  • Cooking Menu Items: Cook food items according to the recipe and the restaurant's standards, ensuring consistency in taste and presentation.
  • Managing Multiple Orders: Work efficiently to prepare multiple orders simultaneously, ensuring timely delivery of food to customers.
  • Maintaining Quality: Ensure that food is cooked to the correct temperature and consistency, meeting health and safety standards.
Plating and Presentation:
  • Plating Dishes: Assemble and present food in an appealing manner according to the restaurant’s guidelines.
  • Garnishing: Add final touches to dishes, such as garnishes or sauces, to enhance the visual appeal.
Cleaning and Maintenance:
  • Maintaining a Clean Station: Keep the cooking station clean and organized during service, and conduct thorough cleaning after service.
  • Equipment Maintenance: Ensure that cooking equipment, such as grills, fryers, and ovens, are in good working condition. Report any malfunctions to the chef or kitchen manager.
Adhering to Health and Safety Standards:
  • Following Safety Protocols: Adhere to all food safety regulations, including proper food handling, storage, and cooking temperatures to prevent contamination.
  • Wearing Protective Gear: Use personal protective equipment (PPE), such as gloves and aprons, to maintain hygiene and safety in the kitchen.
Inventory and Stock Management:
  • Managing Inventory: Monitor the stock levels of ingredients and report shortages or the need for reordering to the kitchen manager.
  • Minimizing Waste: Practice portion control and minimize waste to help control food costs.
Assisting with Menu Development:
  • Contributing Ideas: Provide input on new dishes or modifications to existing recipes based on experience and customer feedback.
Job Types: Permanent, Fixed term
Contract length: 12-24 months

Benefits:
  • Employee discount
  • Staff meals provided
Schedule:
  • 8 hour shift
  • Rotational shift
  • Shift system
Supplemental Pay:
  • 13th month salary
  • Overtime pay

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