Chef De Partie

Universal Hotels and Resorts, Inc.; Cebu City; On-site; PHP 290,000 - 424,000; Full time

Job summary

Universal Hotels and Resorts, Inc. is seeking a Chef de Partie to oversee a specific kitchen station, ensuring dishes meet high standards and consistency during service.

Responsibilities include ownership of a section, coaching juniors, maintaining mise en place, and collaborating with the Sous Chef and Chef de Cuisine to address challenges.

Qualifications

• 2–4 years of supervisory experience in a professional kitchen.
• Prior experience in a similar or Demi Chef de Partie role is preferred.

Responsibilities

• Take full ownership of an assigned kitchen section.
• Prepare, cook, and present dishes according to recipes and standards.
• Supervise and mentor Commis and Demi Chefs in your section.
• Ensure cleanliness, organization, and hygiene in the area.
• Control wastage and manage stock rotation.
• Follow safety and sanitation protocols consistently.
• Maintain mise en place for your section and prep ahead of service times.
• Communicate effectively with the Sous Chef and Chef de Cuisine on needs and challenges.
• Assist in training and developing junior staff.
• Participate in daily briefings and post-service reviews.

Skills

Supervisory experience

Kitchen leadership

Job description

About the role

The Chef de Partie (CDP) is responsible for managing a specific kitchen section such as grill, fish, sauce, garnish, or pastry ensuring dishes are prepared and presented to the highest standards. This role is vital to maintaining consistency, organization, and efficiency during service while supporting overall kitchen performance.

Job Responsibilities:

• Take full ownership of an assigned kitchen section.
• Prepare, cook, and present dishes according to the restaurant’s recipes and standards.
• Supervise and mentor Commis and Demi Chefs in your section.
• Ensure cleanliness, organization, and hygiene in the assigned area.
• Control wastage and manage stock rotation.
• Follow safety and sanitation protocols consistently.
• Maintain mise en place for your section and prepare ahead of service times.
• Communicate effectively with Sous Chef and Chef de Cuisine on needs and challenges.
• Assist in training and developing junior staff.
• Participate in daily briefings and post-service reviews.

Qualifications:

• Minimum 2–4 years of supervisory experience in a professional kitchen.
• Prior experience in a similar or Demi Chef de Partie role is preferred.