Chef de Partie

Position Summary:

The Chef de Partie (CDP) is responsible for supervising a specific section of the kitchen, ensuring high-quality food preparation, presentation, and service in accordance with hotel standards. The CDP works closely with the Sous Chef and other team members to maintain consistency, efficiency, and hygiene in the kitchen operations.

Key Responsibilities:

Food Preparation & Cooking

• Prepare, cook, and present dishes within your assigned section (e.g., grill, sauces, pastry, or larder).
• Ensure dishes are prepared according to standardized recipes, portion sizes, and presentation Standards.
• Maintain the highest levels of food quality, taste, and presentation for all hotel outlets (restaurants, banquets, room service, etc.).

Kitchen Operations

• Supervise and coordinate activities of Commis Chefs and kitchen helpers in your section.
• Ensure that mise-en-place is prepared and replenished as needed.
• Monitor food storage and rotation to minimize waste and maintain freshness.
• Assist in menu planning and development, including specials and seasonal offerings.

Hygiene & Safety

• Comply with hotel hygiene, food safety, and sanitation standards (HACCP).
• Ensure proper handling and storage of food and ingredients.
• Maintain cleanliness and organization of your section, equipment, and utensils at all times.

Teamwork & Communication

• Support the Sous Chef and Head Chef in daily operations and training of junior staff.
• Communicate effectively with other kitchen sections and service staff to ensure smooth service.
• Foster a positive and professional working environment within the kitchen team.

Cost Control

• Monitor portion and waste control to keep food costs within budget.
• Report shortages, maintenance issues, or stock requirements to the Sous Chef.

Qualifications & Skills:

• Diploma or certification in Culinary Arts or equivalent.
• Minimum 2–4 years of kitchen experience, preferably in a hotel or fine dining environment.
• Strong knowledge of kitchen operations and international cuisines.
• Excellent organizational and time-management skills.
• Ability to work under pressure and maintain standards during peak service.
• Strong communication and leadership abilities.
• Knowledge of food safety and hygiene regulations.

Physical Requirements:

• Ability to stand for extended periods and work in a high-temperature environment.
• Capable of lifting and carrying heavy pots, pans, and kitchen equipment.

Pay: Php30,000.00 - Php45,000.00 per month

Benefits:

• Company Christmas gift
• Employee discount
• Free parking
• Health insurance
• On-site parking
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Work Location: In person