Chef de Partie

HSH; Makati; On-site; PHP 469,000 - 737,000; Full time

Job summary

The Peninsula Manila in Makati City seeks a capable Chef de Partie to support sous chefs, develop new dishes, and ensure high standards of food quality and safety. You will train staff, communicate trends, and maintain equipment and stock levels in a fast-paced luxury hotel environment.

Ideal candidates have 1–2 years in a Chef de Partie role in a 5-star setting, a basic culinary education, and the ability to lead a team under pressure while adhering to sanitation regulations.

Qualifications

• At least 1 to 2 years experience as Chef de Partie in a 5 star Hotel or reputable restaurant.
• Basic Culinary education.
• Extensive knowledge of food and ingredients with a high level of creativity.
• Friendly and positive with a flexible approach and confidence to guide a team.
• Ability to work under pressure and willing to work on a shifting schedule and extended hours.

Responsibilities

• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Keeps the Sous Chef informed about all aspects assigned section, including equipment, working environment, staff problems and department relations.
• Attends the Peninsula Manila Food Safety Management System ISO 22000:2005 trainings as necessary to assure effectiveness of food safety process.
• Must be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy and can resolve food safety and quality issues.
• Ensures that the operating equipment and general supplies for the department are maintained at the established par stocks.

Skills

Leadership

Creativity

Communication

Team guidance

Education

Basic Culinary education

Job description

Job Description:

We are looking for top-caliber, highly motivated, upbeat hospitality professionals to take on the challenge of becoming a world-class hotelier. The perfect candidate shallensurethe effective performance of: inter-Kitchen communication meetings, technical knowledge and job skills training for all food procedures, create enthusiasm for training and development amongst his subordinates, motivateand leadby example, and communicatefood trends and market needs based onsanitation laws and safety regulations.

Key Accountabilities

• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Keeps the Sous Chef informed about all aspects assigned section, including equipment, working environment, staff problems and department relations.
• Attends the Peninsula Manila Food Safety Management System ISO 22000:2005 trainings as necessary to assure effectiveness of food safety process.
• Must be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy and can resolve food safety and quality issues.
• Ensures that the operating equipment and general supplies for the department are maintained at the established par stocks.

General Requirements

• At least 1 to 2 years experience as Chef de Partie in a 5 star Hotel or reputable restaurant
• Basic Culinary education
• Extensive knowledge of food and ingredients with a high level of creativity
• Friendly and positive with a flexible approach and confidence to guide a team
• Ability to work under pressure and willing to work on a shifting schedule and extended hours

The Peninsula Manila

Located in Makati Citys bustling business district, The Peninsula Manila has epitomised luxury and sophistication in the Philippines for over 40 years. Known as the Jewel in the Capital’s Crown, it offers elegant rooms, renowned Filipino hospitality, and a stunning lobby. The hotel features award-winning dining, a top-rated bar, a fitness center, and a retail arcade. Recognised as "The Best Business Hotel in Manila" by readers of Business Traveller Asia-Pacific, “The Best Premium Hotel in the Philippines” by Trip.com. It also holds a spot in the Michelin Guide 2024.