Kitchen Staff

Key Responsibilities:

1. High-Volume Prep & Bulk Production

• Wash, peel, slice, dice, and portion vegetables, fruits, and starches in large volumes using commercial tools (slicers, food processors, mandolines).
• Assist higher-level cooks in fabricating raw meats, poultry, and seafood (trimming, portioning, and batch-marinating) for hotel-wide distribution.
• Prepare foundational culinary bases such as stocks, broths, bulk gravies, simple sauces, dressings, and marinades following exact standardized recipe cards.

2. Inventory Distribution & Receiving

• Receive raw food deliveries from the Receiving Department, checking for quality, temperature, and freshness before storage.
• Store ingredients immediately in walk-in freezers and chillers following FIFO (First In, First Out) and label/date protocols.
• Fulfill and assemble internal requisition orders (inter-departmental transfers) sent by outlet kitchens, banquets, or room service.

3. Food Safety, HACCP & Station Hygiene

• Strictly follow HACCP (Hazard Analysis Critical Control Point) procedures and hotel food safety standards.
• Monitor and record critical temperatures (walk-in chillers, freezers, thaw refrigerators, and holding equipment) on daily tracking logs.
• Maintain clean, sanitized workstations, tools, and heavy kitchen equipment (boiling pans, mincers, steam kettles, slicers) continuously throughout the shift.

4. Equipment Operation & Maintenance

• Safely operate heavy-duty commissary appliances (e.g., tilting pans, combi-ovens, industrial choppers, vacuum sealers/sous-vide equipment).
• Report malfunctioning machinery, damaged utensils, or safety hazards immediately to the Sous Chef or Kitchen Admin.

Position Requirements in the Philippines

Education:

• Vocational diploma or Bachelor’s degree in Culinary Arts, Hospitality Management (BSHM), or TESDA Cookery NC II / Commercial Cooking NC II.

Experience:

• Entry-level to 1 year of experience in a commercial kitchen, hotel main kitchen, or large-scale catering facility. Fresh graduates with strong On-the-Job Training (OJT) in hotel kitchens are regularly hired.

Madatory Permits

• Valid Green Health Certificate / Sanitary Permit (Food Handler) issued by the local municipal/city government unit (LGU).

Physical Demands

• High physical stamina; ability to carry heavy stockpots, crates, and meat boxes (20–30 kg), and stand for 8–10 hours in hot/humid or cold-room environments.

Work Schedule

• Shift rotations including early morning shifts (commissary prep starts early), overnight shifts, weekends, and public holidays.