Job Description
Are you a passionate culinary professional looking to advance your career in a dynamic environment? Global Terminals and Development Inc. is currently seeking a dedicated and skilled Assistant Cook to join our hospitality team in the Subic Bay Freeport Zone. This is an excellent opportunity to work in a fast-paced professional kitchen where quality and consistency are at the forefront of everything we do.
As an Assistant Cook, you will play a vital role in supporting our culinary operations, ensuring that all dishes meet our high standards for flavor, presentation, and food safety. We are looking for an individual who thrives in a collaborative team setting, possesses a strong work ethic, and is eager to contribute to a memorable dining experience for our guests. If you have experience in the hotel or restaurant industry and are ready to take the next step, we invite you to apply.
Responsibilities
- Assist the Head Chef and other kitchen staff in the preparation, cooking, and presentation of high-quality meals.
- Ensure all food preparation is carried out in accordance with food hygiene and safety standards (HACCP).
- Manage and maintain kitchen inventory, including monitoring ingredient stock levels and ensuring proper storage.
- Assist in the cleaning and maintenance of kitchen equipment, workstations, and dining areas to ensure a sanitary environment.
- Follow standardized recipes and portion control guidelines to maintain consistency in menu items.
- Prepare ingredients by washing, peeling, chopping, and marinating as instructed by the kitchen supervisor.
- Support the team during peak hours, ensuring efficient service and timely delivery of orders.
Qualifications
- At least 1-2 years of proven work experience as an Assistant Cook, Commis, or similar role in a hotel or restaurant.
- Strong knowledge of kitchen operations, cooking techniques, and food safety protocols.
- Ability to work in a fast-paced environment and handle multiple tasks effectively under pressure.
- Excellent communication skills and the ability to work harmoniously within a diverse culinary team.
- Flexibility to work rotating shifts, including weekends and holidays as required.
- Basic understanding of food inventory management and cost control practices.
- A relevant certification or degree in Culinary Arts or Hospitality is a plus but not mandatory.