Line Cook

MAIN SCOPE:

• Collaboration with a team of line cooks, cashiers and stockmen in the quality and timely production of food to fulfill orders placed across sales channels
• Ensure properly working enablers (equipment, systems, wares, etc.) by using these following kitchen standards and SOPs which including cleaning and basic troubleshooting
• Comply with food and workplace safety across all parts of the kitchen and by its staff, coordinating with Kitchen Head or other members of the Operations department
• Administrational work for the Operations department.

OTHER DUTIES AND RESPONSIBILITIES:

• Ensure cleanliness, correct storage and handling of all inventory and orders across all stages of fulfillment, capability handling assignment across stations
• Compliance with Kitchen Quality Audits by ensuring a properly functioning kitchen, equipment and systems
• Proper recording of consumption of all inventories through the internal reporting systems, thereby reducing shrinkage and improving accountability
• Actively participate in the training, especially with regard to the preparation of the food
• Must be aware of the guidelines and principles of food safety and sanitation; frequently review and assess all kitchen procedures to ensure employees maintain a safe and hygienic environment.
• Responsible for ensuring that all staff strictly follows the guidelines of CQSMA (cleanliness, quality, service, maintenance and atmosphere).
• Other operational related tasks as deemed by management

KEY PERFORMANCE INDICATORS:

• Improvement in overall performance and quality by the kitchens as evidenced by: (1) Passing score of at least 90% in Kitchen Quality Audits, (2) Reduction of complaints to three (3) incidents without any Food Quality issues during their shift, (3) Improvement of star ratings on platform to 4 stars, and 4) Improvement in Cooking Time to fifteen (15) minutes, thereby improving brand visibility
• Contribution to Company sales and transaction growth through the metrics above with a target of 300 transactions daily or 10% growth from their current run rate, whichever is higher

Minimum Qualifications:

• Degree holder in Hospitality Management and allied courses
• At least one year of experience in kitchen operations
• If fresh graduate, the applicant must have specialization in Culinary Arts and Kitchen Operations.
• Open to work in a 24x7x365 working environment; 6-day workweek, shifting
• Preference will be given to those who can start immediately

Job Types: Full-time, Permanent

Benefits:

• Paid training

Work Location: In person