Chef De Partie

Filinvest Hospitality Corporation; Aklan; On-site; PHP 391,000 - 580,000; Full time

Job summary

Filinvest Hospitality Corporation is hiring a Chef de Partie for Crimson Resort & Spa Boracay (Malay, Aklan). The role involves preparing and cooking assigned dishes, supervising a kitchen section, and ensuring mise en place and quality standards.

Candidate should have at least 2 years in hospitality and preferably experience with various cuisines, with a focus on maintaining taste consistency, food safety, and teamwork in a high-demand environment.

Qualifications

• At least 2 years of experience in the Hospitality Industry.
• Preferably with experience in handling various cuisines.

Responsibilities

• Prepares and cooks assigned dishes according to recipes, quality standards, and presentation guidelines.
• Oversees a specific kitchen section (hot, cold, grill, or other areas) and ensures smooth operations.
• Ensures proper mise en place, food preparation, and availability of ingredients before service.
• Maintains consistency in taste, quality, and plating of Spanish-inspired dishes.
• Coordinates with the culinary team to ensure timely preparation and service during restaurant operations and events.
• Monitors food safety, sanitation, and proper handling and storage of ingredients.
• Assists in training and guiding Commis Chefs and junior kitchen team members.
• Supports inventory monitoring and minimizes food waste through proper portion control and production practices.

Job description

Filinvest Hospitality Property: Crimson Resort & Spa Boracay (Malay, Aklan)

Experience: At least 2 years of experience in the Hospitality Industry. Preferably with experience in handling various cuisines.

Create exceptional experiences with Filinvest Hospitality. We are hiring a Chef de Partie with the following expertise:

• Prepares and cooks assigned dishes according to recipes, quality standards, and presentation guidelines.
• Oversees a specific kitchen section (e.g., hot kitchen, cold kitchen, grill, or other assigned areas) and ensures smooth operations.
• Ensures proper mise en place, food preparation, and availability of ingredients before service.
• Maintains consistency in taste, quality, and plating of Spanish-inspired dishes.
• Coordinates with the culinary team to ensure timely preparation and service during restaurant operations and events.
• Monitors food safety, sanitation, and proper handling and storage of ingredients.
• Assists in training and guiding Commis Chefs and junior kitchen team members.
• Supports inventory monitoring and minimizes food waste through proper portion control and production practices.