Assistant Cook

POSITION SUMMARY

The Assistant Cook supports the kitchen team in food preparation and production tasks in a high-volume commissary plant facility. This role involves preparing ingredients, following recipes, assisting cooks and chefs with cooking and plating, and maintaining a clean and organized workspace. The Assistant Cook plays a vital role in ensuring the quality, consistency, and timeliness of food production, adhering to the facility's food safety standards and operational guidelines.

DUTIES AND RESPONSIBILITIES

A. Food Preparation:

a. Assist with preparing ingredients, including washing, peeling, chopping, and portioning vegetables, proteins, and other items as required.

b. Measure ingredients according to recipe specifications and assist with mixing, marinating, or seasoning under supervision.

c. Prepare sauces, dressings, and garnishes as directed by the Corporate Cook or Chef.

B. Cooking Assistance:

a. Support the Corporate Cook or Chef in cooking, frying, steaming, and other cooking methods by following instructions accurately.

b. Monitor cooking times, temperatures, and consistency to ensure food is cooked to standard.

c. Conduct taste checks, under supervision, to maintain flavor and quality, adjusting seasonings as directed.

C. Plating and Portioning:

a. Assist in portioning and plating food items according to standardized recipes and portion control guidelines.

b. Help with packaging and labeling prepared food items for storage or distribution, ensuring all packaging meets quality standards.

c. Ensure accurate portions to maintain consistency and reduce waste.

D. Kitchen Organization and Cleanliness:

a. Maintain a clean and organized workstation, including counters, sinks, and prep areas, throughout the shift.

b. Wash, sanitize, and store kitchen tools, equipment, and utensils appropriately after each use.

c. Regularly clean and sanitize surfaces, following food safety and sanitation guidelines to prevent contamination.

E. Inventory Support:

a. Assist in receiving, storing, and organizing kitchen ingredients and supplies, rotating stock to ensure freshness.

b. Monitor stock levels of ingredients at the workstation, notifying the Corporate Cook or supervisor of shortages.

c. Label and store ingredients according to food safety guidelines, ensuring proper dating and storage practices.

F. Compliance with Food Safety Standards:

a. Follow all food safety and hygiene practices, including wearing appropriate protective gear and following handwashing protocols.

b. Adhere to HACCP, GMP, and facility-specific standards to maintain food safety and avoid cross-contamination.

c. Report any safety or quality concerns to the Corporate Cook or supervisor immediately.

G. Support in Food Quality Control:

a. Conduct visual inspections of ingredients and finished dishes to ensure they meet quality standards in appearance, freshness, and texture.

b. Follow recipes and instructions meticulously to maintain consistency across all prepared items.

c. Assist in implementing quality checks and helping resolve any inconsistencies as directed by the Corporate Cook or Chef.

COMPETENCIES

· Attention to Detail: Precision in measuring, preparing, and following recipes for consistent quality.

· Time Management: Ability to work in a fast-paced environment, assisting efficiently to meet production demands.

· Basic Culinary Skills: Familiarity with food preparation, chopping, seasoning, and basic cooking techniques.

· Team Collaboration: Cooperative attitude with strong communication skills to support chefs, cooks, and kitchen staff.

· Safety and Sanitation Awareness: Knowledge of food safety standards and ability to maintain cleanliness in a busy kitchen environment.

Job Type: Full-time

Pay: Php18, Php18,100.00 per month

Benefits:

• Paid training

Work Location: In person