96 Dietary Cook jobs in the Philippines

JOB DESCRIPTION:

Direct the preparation, seasoning, and cooking of foods. With plan and price menu items, order supplies, keep records and accounts. Participate in cooking.

Principal Purpose of the Position:

• To perform a wide variety of tasks and operations to prepare and cook all hot food entrée for customers, patients, employees, doctors and functions, others as directed, following standard practices and procedures and comply with regulatory requirements and dietary needs.

Organizational Working Relationship:

• Reports to: Chief Nutritionist - Dietitian, Nutritionist - Dietitian
• Supervises: Kitchen Assistant, Canteen Helper

Duties and Responsibilities:

Administrative

• Maintains and conforms to established department policies, procedures, objectives, quality assurance, safety, environmental and infection control.
• Assists in care and maintenance of work areas, equipment and supplies.
• Attends in-service and other meetings as required.
• Enhances professional growth and development through in-service and other educational programs.
• Prepares food production report.
• Performs other tasks as needed / directed and facilitate workflow in the kitchen

Technical

• Reviews menu and assembles foods, supplies and equipment for daily hot food preparation.
• Follows standardized recipes.
• Maintains established policies and procedures, standards and practices in food preparation to achieve department objectives in high quality nutritional meals.
• Prepares and cooks all hot entrees, spice and season as required by recipe; cook, bake etc. in appropriate utensil and / or cooking equipment; carve, slice or otherwise portion cooked foods to assure effective portion control and optimum utilization of foodstuffs.
• Alerts Dietitian to problems and needs concerning equipment and food supplies.
• Detects and reports spoiled or unattractive food, defective supplies / equipment or other unusual conditions.
• Ensures adequate food supplies for hot food preparation.
• Assists other kitchen staff when the situation calls for it.
• Maintains and ensures strict compliance to 5S practices in the work place.

Job Types: Full-time, Permanent

Benefits:

• Discounted lunch
• Free parking

Work Location: In person

Make a difference and advance your career with Chong Hua Hospital, the Philippines' premier healthcare destination

JOB SUMMARY

The cook is responsible for planning, preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. S/he is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

S/He also collaborates with the Dieticians or specialists in meeting the nutritional requirement of patients. S/He participates in the continuous quality improvement of service, safety procedures, activities and programs in the department.

QUALIFICATIONS

1. A graduate of Culinary Arts or Commercial Cookery course; OR with an equivalent certification from TESDA or a similarly accredited institution plus two (2) years of relevant work experience; OR, if lacking educational background, then s/he should have at least 10 years of related experience.

2. Possess a valid Health Card from the Cebu City Health Department.

3. With previous work experience in hospital food preparation or as cook in big restaurants.

4. Excellent in patient and customer relation skills and good interpersonal skills.

5. Satisfactory English communication skills, both oral and written. Can communicate in the Visayan and/or Tagalog dialect/s.

Duties and Responsibilities:

1. Prepares and cooks food for hospital patients, staff, and visitors.

2. Reviews menus to determine quantities of ingredients needed.

3. Plans cooking schedules to meet deadlines.

4. Consults with the Dietitian on modified diets and leftovers.

5. Retrieves or requests food supplies.

6. Trims and cuts meats.

7. Supervises food preparation.

8. Measures, mixes, and cooks ingredients using kitchen equipment.

9. Bakes, roasts, steams, and broils foods.

10. Tests and adjusts seasonings for taste and texture.

11. Ensures food is properly cooked.

12. Adjusts cooking equipment settings.

13. Prepares cold dishes, cereals, and beverages.

14. Carves and portions meats.

15. Apportions servings based on menus.

16. Inspects food storage for sanitation and quality.

17. Suggests menu changes to prevent waste.

18. Estimates and requisitions food supplies.

JOB SPECIFICATION

A. Minimum Education/Experience:

1. High school graduate; technical school in cooking may substitute with experience.

2. 1-4 years of experience in hospital, institutional, or restaurant cooking.

B. Knowledge, Skills, and Abilities:

1. Ability to read and follow instructions, recipes, and labels.

2. Manual dexterity and coordination for handling kitchen tools.

3. Ability to detect food quality and appearance.

4. Interest in food preparation and cooking tasks.

5. Satisfaction in producing appealing meals.

6. Versatility in performing various cooking tasks.

7. Accuracy in following recipes and evaluating food taste.

Job Relationships:

• Supervises cooking staff.

• Reports to the Dietitian.

QUALIFICATION:

1. Must be at least 2nd year college

2. Must have at least 3 months training and 1 year work experience from accredited food service institution.

3. Proven experience as cook. Preferably with experience as cook in hospital setting (Dietary Department)

4. Can work under pressure.

5. Honest, Trustworthy, Reliable and has work ethics.

6. Can easily reach through phone call whenever emergencies in daily operations.

7. Willing to work in given shifting schedule.

8. Ability to work as a teamplayer.

9. Has very good communication skills.

10. Preferably residing near FUMC-Antipolo

Job Type: Full-time

Benefits:

• Additional leave
• Company events
• Employee discount
• Free parking
• Health insurance
• On-site parking
• Paid training
• Pay raise
• Promotion to permanent employee

Experience:

• Cook: 1 year (Required)

Work Location: In person

Duties and Responsibilities:

• Prepares and cooks menu for hospital's patients especially those in modified diets.
• Assists the Senior Cook in the preparation and cooking of meals.
• Performs basic cooking activities in the absence of the Senior Cook.
• Performs other related functions assigned by superiors from time to time.
• Assists in food preparation such as:

Peeling, washing, trimming and cutting of fruits and vegetables.

Weighing, washing, cleaning and cutting meat and poultry.

Washing, scaling and cutting of fish and shellfishes.

• Unloads purchases from the delivery vehicle to the proper storage areas and carry such food supplies from the storage to the food preparation area, as needed.
• Maintains the cleanliness of the kitchen and other premises through proper waste disposal, thus keeping the kitchen free from insects and vermin.
• Collects, cleans and returns used trays, plates and silverware to the storage area after every use.
• Distributes food to the patients in the different wards or on special occasions/functions in the hospital and College of Medicine.
• Assists in the catering service especially during special functions. Set the table including all table appointments and shall likewise collect, clean and store after its use.
• Assumes the duty of the cook in the latter's absence as assigned by the dietitian.

Educational Qualification and Licensures:

• Finished vocational course or training in cooking

Professional Experience:

• Must have at least 2year of experience in the Dietary Department as cook

Duties and Responsibilities:

• Prepares and cooks menu for hospital's patients especially those in modified diets.
• Assists the Senior Cook in the preparation and cooking of meals.
• Performs basic cooking activities in the absence of the Senior Cook.
• Performs other related functions assigned by superiors from time to time.
• Assists in food preparation such as:

Peeling, washing, trimming and cutting of fruits and vegetables.

Weighing, washing, cleaning and cutting meat and poultry.

Washing, scaling and cutting of fish and shellfishes.

• Unloads purchases from the delivery vehicle to the proper storage areas and carry such food supplies from the storage to the food preparation area, as needed.
• Maintains the cleanliness of the kitchen and other premises through proper waste disposal, thus keeping the kitchen free from insects and vermin.
• Collects, cleans and returns used trays, plates and silverware to the storage area after every use.
• Distributes food to the patients in the different wards or on special occasions/functions in the hospital and College of Medicine.
• Assists in the catering service especially during special functions. Set the table including all table appointments and shall likewise collect, clean and store after its use.
• Assumes the duty of the cook in the latter's absence as assigned by the dietitian.

Educational Qualification and Licensures:

• Finished vocational course or training in cooking

Professional Experience:

• Must have at least 2year of experience in the Dietary Department as cook

Job Type: Full-time

Pay: Php17, Php18,000.00 per month

Benefits:

• Additional leave
• Company events
• Free parking
• Promotion to permanent employee

Ability to commute/relocate:

• Malanday 1444 P00: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Dietary Cook/Aide: 1 year (Required)

Work Location: In person

Main Purpose of Job

Manages OOH (Out of Home) Channel in assigned area to achieve sustainable and profitable growth with key customers.

Key Responsibilities

• Develop total HORECA Multi-Channel Business and achievement of sales targets by identifying business 
  
  opportunities in the assigned area
• Create and execute Customer Growth Plans for Priority "Win and Protect" Customers based on identified growth metrics.
• Win and protect accounts with Regional Key Accounts Partnership Scheme (RKAPS).
• Drive the development of the Distributor Salesmen through training and coaching on territory management, 
  
  customer development and solutions selling.
• Facilitates operations reviews with HORECA team to provide directions in driving priority action to address issues and 
  
  opportunities on Multi-Channel sell out and execution in assigned area. Lead the development of specific 
  
  action plans and gather necessary support to address identified performance gaps.

Responsibilities:

• Develop and maintain relationships with key decision-makers in hotels, restaurants, and catering businesses (HORECA).
• Identify and pursue new business opportunities within the HORECA sector.
• Promote our products and services to HORECA clients, highlighting their benefits and value.
• Conduct product demonstrations and presentations to showcase our offerings.
• Prepare and deliver sales proposals and quotations.
• Negotiate contracts and close deals.
• Provide excellent customer service and support to HORECA clients.
• Monitor competitor activities and stay up-to-date on industry trends.
• Attend industry events and trade shows.
• Achieve sales targets and objectives.
• Maintain accurate records of sales activities and customer interactions.

Qualifications:

• Bachelor's Degree in any field.
• Strong understanding of the HORECA industry and its unique needs.
• Excellent sales, negotiation, and communication skills.
• Proven track record of achieving sales targets.
• Ability to build and maintain strong relationships with clients.
• Ability to work independently and as part of a team.

Job Type: Full-time

Pay: Php20, Php25,000.00 per month

Benefits:

• Promotion to permanent employee

Work Location: In person

The Food Service Supervisor is responsible for ensuring the achievement of sales, distribution, and collection targets within an assigned territory. The role involves leading customer engagement initiatives, developing customer-specific sales programs, and overseeing the overall performance of key food service accounts.

• Ensure the achievement of territory sales, distribution, and accounts receivable objectives.
• Lead the development and implementation of customer-specific sales-building programs aligned with departmental and brand strategies.
• Conduct business analysis and planning, including customer management, performance tracking, and sales forecasting.
• Establish and maintain strong relationships with key food service accounts and ensure high customer satisfaction.
• Monitor market trends and competitor activities to identify new business opportunities.
• Coordinate with cross-functional teams to ensure timely delivery of products and services to customers.
• Provide regular performance updates and insights to management.
• Ensure compliance with company policies, pricing structures, and trade terms.

• Graduate of any 4-year college course
• Proficient in both spoken and written English
• Strong interpersonal and leadership skills
• Quick learner with the ability to deliver results with minimal supervision
• Proficient in MS Office (Excel, Word, PowerPoint) and Google Suite
• Possesses intermediate driving skills and holds a valid driver's license
• With at least 3 to 5 years of experience in managing Food Service Key Accounts
• Area of Assignment: Region 1

WE ARE HIRING — NOMNOM CAFE

Store Location: near Iglesia & Puregold Gen Maxilom

Position: Food Service Crew / Matcha Barista

Full-Time | 8-hour Shift (1PM–10PM)

Start ASAP

Salary: minimum wage with benefits + perks

What You'll Do:

• Greet customers and take orders with a smile
• Prepare drinks, especially matcha-based beverages and other café favorites
• Assist with making desserts and snacks
• Keep the workspace tidy, clean and organized
• Honest and can work with minimal supervision
• Can do basic math

You're a great fit if you:

• Enjoy creating a welcoming atmosphere for customers
• Are quick, reliable, and detail-oriented
• Are reliable, efficient, and clean
• Have a passion for drinks or desserts (bonus if you love matcha)
• Live near the area