1. Follow the Obic Group of Companies policies and procedures.
2. Perform kitchen operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
3. Must be proficient in each area of the kitchen with the flexibility to move between positions.
4. Check freshness of food and ingredients.
5. Prepare food for service (e.g. chopping vegetables, butchering meat).
6. Prepping ingredients according to restaurant recipes and specifications.
7. Answer, report and follow Head Cook’s or Assistant Head Cook instructions.
8. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
9. 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.
10. Prepares the 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.
11. 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.
12. Assumes 100% responsibility for the quality of products served.
13. Inspect supplies, equipment, and work areas for cleanliness and functionality and arrange for repairs if necessary.
14. 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.
15. 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.
16. Assists in food prep assignments during off-peak periods as needed.
17. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
18. Receive and store supplies. Store supplies or goods in kitchens or storage areas.
19. Attends all scheduled employee meetings and brings suggestions for improvement.
20. Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
21. Maintain cleanliness and organization throughout the kitchen.
22. Manage time effectively and meet all job responsibilities.
23. Maintains regular and consistent attendance and punctuality.
24. Assist in any areas of the kitchen when staffing constraints require.
25. Maintain a positive and professional approach with coworkers and customers.
26. Responds to the results of the Audit and ensures that the relevant changes are executed.
27. Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.
28. Complete the specifications outlined in your Employment Contract.
Job Type: Full-time
Pay: From Php12,500.00 per month
Benefits:
- Additional leave
- Opportunities for promotion
- Paid training
- Promotion to permanent employee
Work Location: In person