Butcher/Linecook

Position Summary:

The Butcher / Line Cook is responsible for cutting and preparing meat, keeping inventory organized, following food safety rules, and helping with cooking and plating. This job combines meat preparation and cooking work to support the kitchen and commissary operations.

• Cut, trim, and portion meats like pork, beef, chicken, and fish based on kitchen needs.
• Prepare marinated and pre-cut meats for Filipino dishes.
• Store and label meat properly using the FIFO (First In, First Out) method.
• Check and report meat inventory and shortages to the chef or commissary head.
• Keep all knives, tools, and equipment clean and safe to use.
• Follow food safety and sanitation standards at all times.
• Cook and plate food based on recipes and serving standards.
• Set up the cooking and prep stations before service.
• Keep the workstation clean and organized during busy hours.
• Work well with other kitchen staff to make sure service runs smoothly.
• Taste and check food to ensure good flavor and quality.
• Help with prep work and cleaning after service.
• Report daily activities to the Commissary Head.

• Review the prep list and daily schedule.
• Receive and check meat deliveries.
• Set up work stations for butchering and cooking.
• Monitor and record meat inventory.
• Reuse or grind trimmings to avoid waste.
• Clean and sanitize tools, tables, and machines.
• Throw away waste properly and restock supplies.
• Report any equipment or stock problems.
• Help other kitchen staff when needed.

• 1–2 years of experience as a butcher or line cook (restaurant or commissary experience preferred).
• Basic knowledge of Filipino food and meat preparation.
• Good knife-handling and kitchen safety skills.
• Can work well under pressure and handle physical tasks.
• Honest, hardworking, and a good team player.