Chef de Partie

SotoGrande Batangas Hotel; Bauan; On-site; PHP 279,000 - 446,000; Full time

Job summary

SotoGrande Batangas Hotel is seeking a Chef de Partie (CDP) to lead a specific kitchen station and ensure top-quality dishes in line with our standards. You will supervise junior cooks, maintain mise en place, and collaborate with the Sous and Executive Chefs to ensure smooth service.

Ideal candidates have at least 2 years of relevant kitchen experience, preferably in hotels or restaurants, with solid knowledge of food safety and a can-do attitude under pressure.

Qualifications

• At least 2 years of relevant kitchen experience, preferably in a hotel or restaurant.
• Culinary or Hospitality-related background preferred.
• Knowledge of food safety and kitchen operations.
• Able to work under pressure and on shifting schedules.

Responsibilities

• Manage and oversee the assigned kitchen station
• Prepare and cook food according to hotel standards and recipes
• Ensure proper food quality, portioning, presentation, and timely service
• Supervise and assist Commis Chefs and kitchen helpers
• Maintain cleanliness, sanitation, and food safety standards
• Monitor ingredients, minimize food waste, and assist with inventory
• Perform other duties as assigned by the Sous Chef or Executive Chef

Skills

Kitchen experience

Hotel/restaurant background

Food safety knowledge

Ability to work under pressure

Job description

About the role

The Chef de Partie (CDP) is responsible for managing and supervising a specific section or station in the hotel kitchen. The position ensures the proper preparation, cooking, presentation, and quality of food in accordance with established recipes, standards, and food safety procedures. The CDP also assists in supervising kitchen staff assigned to the station and ensures smooth kitchen operations during service.

Key responsibilities

• Manage and oversee the assigned kitchen station

• Prepare and cook food according to hotel standards and recipes

• Ensure proper food quality, portioning, presentation, and timely service

• Supervise and assist Commis Chefs and kitchen helpers

• Maintain cleanliness, sanitation, and food safety standards

• Monitor ingredients, minimize food waste, and assist with inventory

• Perform other duties as assigned by the Sous Chef or Executive Chef

About you

• At least 2 years of relevant kitchen experience, preferably in a hotel or restaurant

• Culinary or Hospitality-related background is preferred

• Knowledge of food safety and kitchen operations

• Able to work under pressure and on shifting schedules