- Follow the Obic Group of Companies policies and procedures.
- Lead kitchen operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
- Must be proficient in each area of the kitchen with the flexibility to move between positions.
- Check freshness of food and ingredients.
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
- Cook menu items in cooperation with the Assistant Cooks and the Fryer/ Griller Man.
- Prepping ingredients and assembling dishes according to restaurant recipes and specifications.
- Answer, report and follow Head Cook’s or Assistant Head Cook instructions.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
- Stocks and maintains sufficient levels of food products and raw materials at line stations to assure a smooth service period. Follow inventory control procedures to reduce product loss.
- Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to Mesa’s standardized recipes. Ensure all food items are prepared according to the standards of quality, consistency, timeliness of Mesa.
- Assumes 100% responsibility for the quality of products served.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Inspect supplies, equipment, and work areas for cleanliness and functionality and arrange for repairs if necessary.
- Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations including knife handling and kitchen equipment.
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment and takes care of leftover food.
- Follows proper plate presentation and garnish set up for all dishes.
- Assists in food prep assignments during off-peak periods as needed.
- Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
- Receive and store supplies. Store supplies or goods in kitchens or storage areas.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
- Maintain cleanliness and organization throughout the kitchen.
- Manage time effectively and meet all job responsibilities.
- Maintains regular and consistent attendance and punctuality.
- Identify back-ups in the kitchen and work with managers to re-organize human resources.
- Assist in any areas of the kitchen when staffing constraints require.
- Maintain a positive and professional approach with coworkers and customers.
- Responds to the results of the Audit and ensures that the relevant changes are executed.
- Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.
- Complete the specifications outlined in your Employment Contract.
Job Type: Full-time
Pay: From Php12,800.00 per month
Benefits:
- Additional leave
- Opportunities for promotion
- Paid training
- Pay raise
- Promotion to permanent employee
Work Location: In person