Line Cook

MAIN SCOPE:

- Work collaboratively with a team of line cooks, cashiers, and stock personnel to ensure the efficient and high-quality preparation of food orders across all sales channels.

- Maintain the proper functioning of kitchen enablers (equipment, systems, utensils, etc.) by adhering to established kitchen standards and SOPs, including cleaning and basic troubleshooting.

- Uphold food safety and workplace safety protocols throughout the kitchen, coordinating with the Kitchen Head or Operations team as needed.

- Provide administrative support to the Operations Department.

OTHER DUTIES AND RESPONSIBILITIES:

• Maintain cleanliness and ensure proper storage and handling of all inventory and food items throughout the fulfillment process; capable of handling multiple stations as assigned.
• Ensure compliance with Kitchen Quality Audits by keeping all kitchen equipment and systems in good working order.
• Accurately record inventory usage and consumption in internal reporting systems to minimize shrinkage and enhance accountability.
• Participate actively in training sessions, particularly in food preparation.
• Stay informed about food safety and sanitation standards; regularly review kitchen processes to ensure a clean and hygienic work environment.
• Ensure all kitchen staff adhere to CQSMA standards (Cleanliness, Quality, Service, Maintenance, and Atmosphere).
• Perform other operational tasks as assigned by management.

KEY PERFORMANCE INDICATORS (KPIs):

• Demonstrated improvement in overall kitchen performance and food quality as shown by:
• Achieving a minimum of 90% in Kitchen Quality Audits
• Reducing customer complaints to a maximum of three (3) per shift with no food quality concerns
• Raising platform ratings to at least 4 stars
• Reducing average cooking time to 15 minutes, enhancing brand visibility
• Contribution to company sales and transaction growth, with a target of 300 transactions per day or a 10% increase from the current rate, whichever is higher.

MINIMUM QUALIFICATIONS:

• Bachelor's degree in Hospitality Management or related field
• At least one (1) year of experience in kitchen operations
• Fresh graduates specializing in Culinary Arts or Kitchen Operations are encouraged to apply
• Willing to work in a 24/7 environment with shifting schedules (6-day workweek)
• Immediate availability is an advantage

Job Types: Full-time, Permanent

Benefits:

• Paid training

Work Location: In person