Press Releases
DOLE-NCR unveils common kitchen area for staff

NOW OPEN FOR STAFF ONLY: DOLE-NCR launches its first food hub located at the 5th floor of DOLE-NCR Regional Office in Malate, Manila, on October 18, 2018. The official unveiling was graced by DOLE-NCR senior officials and staff: (L-R) Luella Abian (Administrative Officer IV), Regienald Espaldon (Chief Administrative Officer), Annabel Espinosa (Administrative Assistant III), Nelia Mungcal (Chief Labor and Employment Officer), Tricia Marie Siochi (Administrative Officer V), Atty. Ana Dione (Regional Director), Andrea Cabansag (Field Office Director, DOLE Makati-Pasay), Dickenson Sioco (Janitorial Services), Rowella Grande (Field Office Director, DOLE CAMANAVA),  Noel Gilladoga (Janitorial Services), Maribeth Esquillo (Janitorial Services), Jimmel Monzada (Janitorial Services), and June Bargo (Janitorial Services)


(UPDATED) MALATE, Manila—Employees can now prepare and cook meals at the 5th floor of DOLE-NCR Regional Office, said Director Ana C. Dione during the official unveiling of "DOLE-NCR Food Hub" on October 18, 2018.

Dione said that the hub was created to help staff prepare their own food for health and safety reasons, as well as minimize expenses caused by the food price hikes in the country.

“If you see the figures and principles behind it, makaka-save tayo plus sigurado tayong malinis ang pagkain natin,” she said. “That you cannot quantify and put a price; when you get older, you will think about your health.”

Dione also emphasized how maintaining a good nutrition impacts workplace performance, including how DOLE clients are served. She said, “Mas maayos ang disposisyon natin kapag kausap natin ang mga kliyente.”

The Food Hub project was also in line with the DOLE-NCR Family Welfare Program advocacy to ensure welfare of workers and improve workplace productivity.

In a memorandum released to all staff, Dione encouraged all division and unit heads to utilize the common kitchen and pantry area while strictly observing the house rules: practicing CLAYGO or “Clean As You Go” policy, storing food safely, labelling food properly, and replenishing supplies when running low. She also prohibited staff for staying in the area for too long.

“Make use of the Food Hub. Gawin natin na parang family kitchen. Let’s take turns; may rules tayo d'yan,” said Dione. END / Hershey Aquino

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