Job Description
Join the dynamic culinary team at Flour Pot PH, a beloved dining destination in the heart of Taguig City. We are seeking a passionate and detail-oriented Line Cook who thrives in a fast-paced kitchen environment. As a key member of our kitchen brigade, you will play a vital role in delivering exceptional dishes that delight our guests and uphold our reputation for quality and consistency.
At Flour Pot PH, we value creativity, teamwork, and a commitment to excellence. You will have the opportunity to work with fresh, high-quality ingredients and learn from experienced chefs who are dedicated to elevating your skills. If you take pride in executing dishes precisely according to recipes and presentation standards, and you are eager to grow in a supportive atmosphere, this is the ideal role for you.
Your day-to-day will involve preparing ingredients, cooking menu items to order, maintaining a clean and organized station, and collaborating with the team to ensure smooth service during peak hours. We are looking for someone who is reliable, efficient, and possesses a genuine love for food. In return, we offer competitive compensation, a positive work culture, and room for advancement within our growing restaurant group.
Responsibilities
- Execute all assigned dishes according to established recipes, portion controls, and presentation standards
- Prepare and pre-portion ingredients, including vegetables, meats, and sauces, to ensure efficient service
- Operate kitchen equipment safely and maintain a clean, sanitized work station at all times
- Monitor inventory levels and communicate supply needs to the head chef or manager
- Collaborate with line and prep cooks to coordinate timing and ensure seamless meal delivery
- Assist in training new kitchen staff on recipes, procedures, and safety protocols
- Adhere to all health, safety, and food hygiene regulations, including proper storage and labeling
- Participate in menu development by offering creative input and testing new dishes when needed
Qualifications
- At least 1 year of experience as a line cook or prep cook in a high-volume restaurant or hotel kitchen
- Solid understanding of culinary fundamentals, including knife skills, cooking techniques, and food safety
- Ability to follow recipes meticulously and maintain consistency in portion sizes and plating
- Strong time management skills and the ability to work efficiently under pressure
- Excellent teamwork and communication skills; must be able to take direction and delegate when necessary
- Flexibility to work evenings, weekends, and holidays as required by the restaurant schedule
- Food safety certification (e.g., ServSafe or equivalent) is a strong plus
- High school diploma or equivalent; culinary school graduate preferred but not required