CHEF DE PARTIE

M. Montesclaros Holdings, Inc; Cagayan de Oro; On-site; PHP 300,000 - 420,000; Full time

Job summary

M. Montesclaros Holdings, Inc. is seeking a Chef De Partie to uphold high culinary standards and maintain food safety across the kitchen. You will lead portions of the galley, work with the Sous Chef, and ensure consistent quality in every dish served.

The role requires strong cooking knowledge, at least 3 years in a similar capacity, teamwork, and flexibility to work long hours, weekends, and holidays in a busy kitchen environment at our Cagayan de Oro location.

Qualifications

• College Level or Graduate.
• At least 3 years experience in similar capacity.
• Strong knowledge of cooking methods, hot kitchen equipment, and best practices.
• High level of innovation.
• Well versed in food safety standards.
• Basic knowledge in MS Applications (Excel, Word, and PowerPoint).
• Open to flexible working hours (long hours, weekends, and holidays).
• Team-oriented and has Customer Service.

Responsibilities

• Oversee the preparation, cooking, and presentation of meals.
• Work as team member and follow through with all instructions given by the Sous Chef in charge.
• Report for work in clean and complete uniform properly.
• Attend daily briefing by Outlet Chef/Sous Chef in regards to upcoming events, new menus and food items.
• Strictly follow sanitation, hygiene and food handling standards as per the Company Policy.
• Ensure all operating equipment in work area is in sound condition and proper working order.
• Repost to the Outlet Chef on any problems encountered.
• Take charge of galley section in absence of Outlet Chef/Sous Chef.
• Motivate, support, and train subordinates on preparation method according to the Company standard

Skills

Cooking methods

Teamwork

Customer service

Food safety

MS Office

Education

College level or graduate

Tools

MS Office (Excel/Word/PowerPoint)

Job description

About the role

Chef De Partie ensures food quality and production standard practices are well maintained at all times and implements food safety and sanitation standards.

Job Description

• Oversee the preparation, cooking, and presentation of meals.




• Work as team member and follow through with all instructions given by the Sous Chef in charge.




• Report for work in clean and complete uniform properly.




• Attend daily briefing by Outlet Chef/Sous Chef in regards to upcoming events, new menus and food items.




• Strictly follow sanitation, hygiene and food handling standards as per the Company Policy.




• Ensure all operating equipment in work area is in sound condition and proper working order. Repost to the Outlet




• Chef on any problems encountered.




• Take charge of galley section in absence of Outlet Chef/Sous Chef.




• Motivate, support, and train subordinates on preparation method according to the Company standard

Qualification

• College Level or Graduate




• At least 3 years experience in similar capacity




• Strong knowledge of cooking methods, hot kitchen equipments, and best practices




• High Innovative.




• Well versed in food safety standard.




• Basic knowledge in MS Applications (Excel, Word, and Powerpoint)




• Open to flexible working hours (long hours, weekends, and holidays)




• Team-oriented and has Customer Service