Summary: The kitchen staff assigned to sauté, fry, and cold stations are integral members of the culinary team, responsible for executing specific cooking techniques and managing designated areas within the kitchen. Their expertise in sautéing, frying, and preparing cold dishes contributes significantly to the quality and timely delivery of menu items.
Qualifications:
- Previous experience in frying, sauté cooking and cold food preparations.
- Knowledge of various cooking techniques.
- Knowledge of food safety and sanitation.
- Ability to work efficiently and in a fast-paced environment.
- Attention to detail and cleanliness.
- Strong teamwork skills
Job Type: Full-time
Benefits:
- Employee discount
- Paid training
- Staff meals provided
Ability to commute/relocate:
- General Trias 4107 04A: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- kitchen staff: 1 year (Required)
Work Location: In person