Filipino Cook

The key responsibilities include preparing, seasoning, and cooking a variety of authentic Filipino dishes, including adobo, sinigang, and pancit, as well as international or local fusion recipes. The cook must follow standardized recipes and plating guidelines while maintaining consistency in flavor and quality, keep the workstation clean, sanitized, and organized in accordance with health and food safety regulations, monitor supplies, track ingredients, and assist with ordering or stock control. The role also requires working alongside catering managers, head chefs, or household members to plan menus and accommodate dietary needs, with knowledge of food health and safety standards and proper food handling. The required qualifications include the ability to work as a team and follow recipes accurately, a certificate of experience, and an education certificate. The working hours are eight hours, with a total of 48 hours per week, and 42 days of paid vacation leave are provided after two years.