Chef De Partie

Sycip Culinary Concepts OPC; Cavite City; On-site; PHP 290,000 - 402,000; Full time

Benefits offered by this job

Birthday Leave

Maternity & Paternity Leave

Sick Leave

Vacation Leave

Job summary

The Fatted Calf in Cavite, Philippines is seeking a Chef de Partie for an on-site full-time role. You will manage a kitchen section such as grill, sauté, pantry, or pastry, ensuring dishes meet recipes and standards while maintaining cleanliness and safety.

You will coordinate with senior chefs, train junior staff, and uphold FIFO and food safety protocols. Minimum 1–3 years of experience with a Bachelor’s degree is required.

Qualifications

• Team player with strong teamwork and communication skills.
• Experience in quality control and operations management is preferred.
• Ability to manage inventory and costs while maintaining standards.

Responsibilities

• Manage and operate an assigned kitchen section (grill, sauté, pantry, pastry).
• Prepare, cook, and present menu items according to recipes and standards.
• Maintain cleanliness, organization, and hygiene in the workstation.
• Oversee mise en place and ensure ingredients/equipment are ready before service.
• Monitor food quality, freshness, and storage following FIFO and safety protocols.
• Assist with inventory checks, stock rotation, and report shortages or issues.
• Coordinate with CDPs, Line Cooks, and Sous/Executive Chef for smooth operations.
• Train and support junior kitchen staff in your section.
• Follow health, safety, and sanitation standards at all times.
• Contribute to efficiency and waste reduction in your station.
• Perform additional duties as assigned by the Sous/Executive Chef.

Skills

Teamwork

Quality control

Operations management

Strong work ethic

Inventory management

Cost management

Communication skills

Written and verbal communication

Interpersonal skills

Team player

Education

Bachelor

Job description

On-site - Cavite 1-3 Yrs Exp Bachelor Full-time

Job Description

Government Mandated Benefits

Birthday Leave, Maternity & Paternity Leave, Sick Leave, Vacation Leave

• Manage and operate an assigned section of the kitchen (e.g., grill, sauté, pantry, pastry), ensuring all dishes are prepared according to recipes and standards.
• Prepare, cook, and present menu items efficiently and consistently.
• Maintain strict cleanliness, organization, and hygiene in the workstation.
• Oversee mise en place preparation, ensuring all ingredients and equipment are ready before service.
• Monitor food quality, freshness, and proper storage following FIFO and food safety protocols.
• Assist with inventory checks, stock rotation, and reporting of shortages or equipment issues.
• Coordinate with other CDPs, Line Cooks, and the Sous/Executive Chef to ensure smooth kitchen operations.
• Train and support junior kitchen staff assigned to your section.
• Follow all health, safety, and sanitation standards at all times.
• Contribute to maintaining efficiency and minimizing waste in your station.
• Perform additional duties as assigned by the Sous Chef or Executive Chef.

Team Player Quality Control Operations Management Teamwork Strong Work Ethic Inventory Management Cost Management Communication Skills Written and Verbal Communication Skills Interpersonal Skills

The Fatted Calf

HR Officer Sycip Culinary Concepts OPC

Working Location

The Fatted Calf, Neogan. 3VXW+QJ9, Tagaytay, Cavite, Philippines