Chef de Partie

Job Purpose

Responsible for running a specific station in the kitchen. Ensures all dishes leaving the station meet the exact quality, taste, presentation, and safety standards of the brand.

Core Responsibilities

• Oversee daily setup (mise en place), inventory, and service of the designated kitchen station.
• Prepare and plate dishes according to standardized recipes, specifications, and presentation guides.
• Train, mentor, and supervise Line Cooks working on the station during service.
• Monitor food freshness, manage stock rotation (FIFO), and minimize food waste and spoilage.
• Ensure strict compliance with HACCP, sanitation rules, and kitchen health and safety standards.

Requirements

• Culinary Arts diploma/degree or equivalent professional culinary experience.
• 2–3 years of experience in a fast-paced, high-volume kitchen or premium mall-based restaurant setting.
• Deep knowledge of food safety rules, cooking techniques, and kitchen equipment.

Pay: Php25,000.00 - Php35,000.00 per month

Benefits:

• Flexible schedule
• On-site parking

Work Location: In person