**JOB PROFILE – COOK** **1\. Job Title** **Cook – Hot Line and Hamburger Assembly** **2\. Job Objective** Ensure the preparation, cooking, and assembly of hamburgers with speed, quality, and consistency, following established business standards. The cook is responsible for efficiently operating the griddle, fryer, and hot area, maintaining order, cleanliness, supply control, and delivering each complete order on time with excellent presentation. **3\. Main Responsibilities** **A. Operation of griddle and fryer** * Turn on, calibrate, and operate griddle, fryer, and hot equipment. * Cook hamburgers to the correct doneness (3/4, well done). * Toast buns to the exact point. * Fry potatoes and side dishes without excess oil. * Cook multiple orders simultaneously without losing quality. **B. Hamburger assembly** * Prepare frozen meat for use during shift. * Assemble hamburgers following house standards. * Verify correct weight of each ingredient. * Ensure final presentation and consistent output. * Check that each order is complete (hamburger \+ side \+ extras). **C. Coordination with cashier/servers** * Verify orders before delivery. * Communicate actual wait times during peak hours. * Deliver completed orders for table or platform service. **D. Cleaning, organization, and operational support** * Maintain station cleanliness throughout service. * Keep mop, dustpan, and broom clean. * Clean griddle and equipment according to protocol. * Change oil when required. * Wash basic equipment (trays, utensils, cutting boards). * Wash assigned dishes (2–3 times per week). * Leave kitchen clean and organized at closing. * Prepare shrimp pre-portioning. * Cut and wash potatoes. * Prepare bacon according to shift operation and protocol. * Portion and package fries and snacks. * Chop vegetables and perform prep work (tomato, onion, pineapple, lettuce, chilies, etc.). * Clean cloths every shift. * Assist in deep cleaning and periodically clean assigned area (walls and ceiling). **E. Supply and inventory control** * Organize incoming goods (buns, meats, prepared vegetables). * Apply FIFO (first in, first out). * Record and report damaged or expired products. * Check refrigerator temperatures. * Request missing kitchen supplies before peak hours. **4\. KPIs (Performance Indicators)** **Efficiency** * **Time per order:** 8\-12 minutes per complete hamburger. * **Complete delivery:** 100% without missing items. **Quality** * **Consistency in meat doneness:** 95% no returns. * **Respect frying times:** 95% not burnt. * **Visual presentation:** 100% standard. * **Returned orders due to error:** maximum 0–1 per week. **Cost control** * **Waste:** ≤2% weekly. * **Correct use of portion weights:** 100% compliance. **Organization and cleanliness** * **Cleaning checklist per shift:** 100% completed. * **Clean griddle between services:** no carbon buildup. * **Take out trash:** Every day at the end of shift. **Operation and safety** * **0 accidents** due to improper equipment use. * **Zero breakages** of buns, fries, cheese, or meat during peak hours. * **Compliance with heating, oil, and equipment protocols.** **Communication** * **Accuracy in promised times:** 95%. * **Smooth coordination with cashier/servers during peak hours.** **5\. Ideal Candidate Profile** * Previous experience in hot kitchen, grill, or griddle. * Ability to quickly prepare multiple orders simultaneously. * Organized, clean, and disciplined. * Ability to work under pressure. * Reliable and service-oriented attitude. * Knowledge of GMP (Good Manufacturing Practices). **6\. Schedule** **Full-time shift** * 8 hours daily \+ half-hour meal break. * Monday to Sunday with rotating days off. * Availability on weekends and holidays. **7\. Salary** **$2,000 weekly integrated pesos** **Plus $800 weekly for:** \- 25% Punctuality. ($200\) \- 25% Proper food handling (no waste). ($200\) \- 25% No absences. ($200\) \- 25% Proper fryer management. ($200\) Includes: * Base salary * Statutory benefits * Dinner * Tips Job type: Full-time Salary: $2,000\.00 \- $2,800\.00 per week Experience: * Grilling: 2 years (Desirable) * Fryer use: 1 year (Desirable) Work location: On-site