Chef de Partie

Filinvest Development Corporation; Baguio; On-site; PHP 223,200 - 334,800; Full time

Job summary

A leading hospitality company in Baguio is seeking a Chef de Partie to manage a specific kitchen section, ensuring high-quality dish preparation and presentation. The candidate should have experience in a similar role and knowledge of food safety standards. Responsibilities include overseeing junior kitchen staff, maintaining kitchen organization, and ensuring that all dishes meet brand standards under pressure in a fast-paced environment. Strong teamwork and communication skills are essential.

Qualifications

• Experience as a Chef de Partie or similar role.
• Knowledge in food safety and sanitation standards.
• Skilled in managing a specific kitchen section.

Responsibilities

• Oversee and manage a designated section of the kitchen.
• Prepare and cook food items according to standardized recipes.
• Conduct regular quality checks to ensure dishes meet standards.

Skills

Food safety knowledge

Kitchen management

Attention to detail

Team player

Education

Culinary or Hospitality course

Job description

Filinvest Hotel: GRAFIK PINEHOUSE BAGUIO

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes in accordance with Grafik Pinehouse Baguio City's standards. This role involves overseeing junior kitchen staff, maintaining kitchen efficiency, ensuring food safety, and upholding the highest culinary standards. The Chef de Partie works closely with the Sous Chef and Head Chef to maintain consistency, quality, and smooth kitchen operations.

Operational Excellence and Food Safety

• Maintain cleanliness and organization in the workstation, adhering to sanitation and hygiene protocols.
• Ensure all food items are stored, labeled, and rotated properly to prevent waste and contamination (FIFO method).
• Follow food safety regulations, including HACCP (Hazard Analysis and Critical Control Points) guidelines.
• Regularly inspect ingredients and finished dishes for freshness, quality, and adherence to standards.
• Work closely with other sections to coordinate food preparation and timely service.
• Communicate effectively with fellow kitchen staff to maintain efficiency and prevent delays.
• Assist in monitoring food inventory levels, reporting shortages, and replenishing stock as needed.
• Follow kitchen standard operating procedures (SOPs) to ensure consistency and operational efficiency.
• Follow portion control guidelines to minimize food waste and maintain cost efficiency.
• Support kitchen initiatives focused on sustainability and responsible ingredient sourcing.

Cost Control and Inventory Management

• Monitor portion control and ingredient usage to minimize food waste and maintain cost efficiency.
• Assist in inventory tracking, stock ordering, and supplier coordination.
• Utilize ingredients effectively, ensuring minimal wastage and maximum utilization of kitchen resources.
• Report any damaged or expired products to the Sous Chef for proper handling and disposal.
• Ensure proper handling and storage of perishable and non-perishable ingredients.
• Ensure timely recording of production reports in the inventory management system.

Delivery of Excellent Products and Services

• Oversee and manage a designated section of the kitchen (e.g., hot kitchen, cold kitchen, pastry, butchery, etc.).
• Prepare and cook food items according to standardized recipes, portion controls, and presentation guidelines.
• Ensure all dishes are cooked to the highest quality, maintaining consistency in taste, texture, and appearance.
• Assist in mise en place (preparing ingredients, chopping, marinating, etc.) to ensure smooth service operations.
• Assist in menu development by suggesting innovative dishes and refining existing recipes.
• Conduct regular quality checks to ensure dishes meet brand and guest expectations.
• Operate kitchen equipment properly and safely, including grills, ovens, fryers, and blenders.
• Work efficiently under pressure in a fast-paced environment while maintaining attention to detail.

QUALIFICATIONS

• Graduate of a Culinary or Hospitality course is an advantage.
• With experience as a Chef de Partie or similar role.
• Knowledgeable in food safety and sanitation standards.
• Skilled in managing a specific kitchen section (e.g., grill, sauté, pastry).
• Can work well under pressure and in a fast-paced environment.
• Has a good sense of taste, presentation, and attention to detail.
• Team player with good communication and leadership skills.