Chef De Partie

Casa Verde Oase Resort and Spa OPC; Central Visayas; On-site; PHP 420,000 - 600,000; Full time

Job summary

Casa Verde Oase Resort and Spa OPC in the Philippines seeks an experienced chef to ensure smooth daily operations, maintain high food quality, and uphold strict food safety and costing standards in a fast-paced resort environment. You will monitor stock, lead junior cooks, maintain service speed and consistency, and rigorously control costs and waste.

Strong knowledge of HACCP and diverse cuisine is required, along with disciplined, organized work habits.

Qualifications

• 3–5 years experience in hotel or high-volume restaurant.
• Strong skills in Asian, European, other International Cuisine.
• Solid knowledge of food costing, portion control and waste reduction.
• Knowledge of HACCP and kitchen sanitation standards.
• Disciplined, organized and committed to high standards.

Responsibilities

• Monitor stock levels, conduct requisitions and ensure proper storage of ingredients.
• Lead and supervise junior cooks.
• Maintain quality, speed, and consistency during service.
• Control costs and manage portion control and waste reduction.

Skills

Culinary experience

Team leadership

Food costing

Waste reduction

Kitchen sanitation

Multinational cuisine

Job description

About the role

Ensuring smooth daily operations, consistent food quality and strict adherence to food safety and costing standards. This role requires a chef who is not only skilled in cooking but also capable of managing people, controlling costs, and maintaining high service standards in a fast-paced resort environment.

Key responsibilities

• Monitor stock levels, conduct requisitions and ensure proper storage of ingredients
• Lead and supervise junior cooks
• Maintain quality, speed, and consistency during service
• Control costs and manage portion control and waste reduction

About you

• 3-5 years experience in a hotel or high-volume restaurant
• Strong skills in Asian, European, other International Cuisine
• Solid knowledge of food costing, portion control and waste reduction
• Knowledge of HACCP and kitchen sanitation standards
• Disciplined, organized and committed to high standards