Chef De Partie

Filinvest Hospitality Corporation; Baguio; On-site; PHP 320,000 - 420,000; Full time

Job summary

Filinvest Hospitality Corporation is hiring a Chef de Partie for Grafik Pine House in Baguio. The ideal candidate has previous Chef de Partie experience in hotel, restaurant, or fine dining settings and can oversee a kitchen section while ensuring quality and timely service.

You will maintain mise en place, supervise plating, and coordinate with the culinary team during operations and events. Training junior staff and upholding food-safety standards are essential components of this role.

Qualifications

• Previous experience as Chef de Partie or similar in hotel, restaurant, or fine dining.
• Experience overseeing a kitchen section and coordinating with culinary team.
• Strong focus on mise en place, food prep, and ingredient availability.

Responsibilities

• Prepares and cooks assigned dishes according to recipes and standards.
• Oversees a specific kitchen section to ensure smooth operations.
• Ensures proper mise en place, prep, and ingredient availability before service.
• Maintains consistency in taste, quality, and plating of Western-inspired dishes.
• Coordinates with culinary team for timely service during operations and events.
• Monitors food safety, sanitation, and proper handling of ingredients.
• Assists in training Commis Chefs and junior kitchen staff.
• Supports inventory monitoring and minimizes food waste through portion control.

Skills

Chef de Partie experience

Quality and presentation

Job description

Filinvest Hospitality Property: Grafik Pine House Baguio

Experience: Previous experience as a Chef de Partie or similar role in a hotel, restaurant, or fine dining setup.

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

Key Responsibilities:

• Prepares and cooks assigned dishes according to Hay Diner's 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 Western-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.