Line Cook

• 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