Job Responsibilities
- Reports to and takes necessary instructions from the Sous Chef
A. Saucier - highest position of all stations
- Prepares sauces, stews, and hot hors d’oeuvres, and sautés foods to order
- Prepares and cooks all protein (main dishes) together with grillardin station chef
B. Grillardan
- Prepares and cooks all protein (main dishes)
- Butcher/marinates protein
C. Entremetier (Vegetable cook)
- Prepares vegetables, soups, starches, and eggs
- Breakfast cook
D. Pantry/pastry chef
- Responsible for cold foods, including salads and dressings, pâtés, cold hors d’oeuvres
- Responsible for all dessert orders
Skills and Competencies
- Cooking and knife skills
- Food safety and hygiene awareness
- Good teamwork and interpersonal skills
- Works well under pressure
- Creativity in food preparation
Job Requirements
- At least 1-year kitchen work experience in a hotel or fine dining restaurant or other similar food establishment
- Post-secondary education or with at least one-year culinary arts program diploma
- Basic knowledge of the assigned stations
- Basic Hazzard Analysis Critical Control Points (HACCP) training
- Ideally a local resident or of nearby town or willing to relocate to Lipa, Batangas