Chef De Partie

Juan Carlo-The Caterer, Incorporated; Batangas City; On-site; PHP 134,000 - 201,000; Full time

Job summary

Juan Carlo-The Caterer, Incorporated is seeking a kitchen assistant to support head and sous chefs, develop menus, and ensure meal quality.

You will set up stations, manage stock, label and rotate inventory, prepare ingredients, and plate dishes to high standards. The role emphasizes cleanliness, HACCP compliance, and teamwork.

Qualifications

• Minimum 1 year work experience in kitchen.
• Strong initiative and teamwork abilities.
• Good communication with kitchen staff and supervisors.

Responsibilities

• Assist head and sous chefs with menu development.
• Set up the kitchen station before opening.
• Label and rotate stock to ensure freshness and safety.
• Prepare ingredients, including gutting fish and washing vegetables.
• Cook, plate, and present dishes to meet deadlines.
• Train and supervise junior cooks.
• Maintain cleanliness and comply with HACCP and safety standards.

Skills

Initiative

Cooperation

Communication

Education

Hotel and Restaurant Management and Culinary Arts graduate

Job description

I. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Responsible in assisting head and sous chefs with various task, such as menu development.
• Responsible in setting up the kitchen station before opening in standard manner.
• Responsible in labelling of food and ensuring good stock rotation.
• Responsible in preparing ingredients which can involve gutting fish and washing and feeling vegetables.
• Responsible in cooking and serving various foods to strict deadlines at their stations (fish, sauces, meat roasting, etc.)
• Responsible in plating of dishes.
• Responsible in ensuring dishes are presentable and attractive.
• Responsible in ensuring that all food produced id high quality and portion sizes are consistent.
• Responsible in managing and training assistants such as second cook and assistant cook.
• Responsible in monitoring, controlling, ordering and inspecting stocks and more important of all is controlling the food coast.
• Responsible in keeping budget in mind and minimizing waste.
• Responsible in creating new dishes that meet nutritionist standard and allergen laws.
• Responsible in understanding and complying with relevant laws. (food safety and hygiene health and safety and licensing)
• Responsible in carrying our food and safety and hygiene inspection and checks in line with haccp (temperature checking of food.)
• Responsible in assisting in food hygiene rating inspections.
• Responsible in administrative tasks (documenting due diligence checks).
• Responsible in maintaining a clean and hygiene work environment.
• Supports the Cost Reduction program of the company.
• Responsible in maintaining cleanliness in respective area of responsibility.
• Performs other tasks as may be required by the immediate superior.

II. OTHER DUTIES AND RESPONSIBILITIES

• Attend Kitchen meeting as S.O scheduled
• Provide safety orientation and practice for new cook.
• Assist food dispatcher during the day of event to avoid lapses and error.
• Follows the standard operating procedures
• Supports in case of need for additional manpower in some area.
• Attends company's scheduled activities

III. QUALIFICATIONS

WORK EXPERIENCE

• A years work experience in Kitchen.

COMPETENCE & SKILLS

• Initiative
• Cooperation
• Communication

OTHER QUALIFICATIONS

• a graduate of Hotel and Restaurant Management and Culinary Arts is a plus