Chef De Partie

Singa Ship Management Phils., Inc.; Makati; On-site; PHP 420,000 - 660,000; Full time

Job summary

Singa Ship Management Phils., Inc. in the Philippines seeks a Chef de Partie to lead a dedicated food production team, ensuring high quality, professionally prepared dishes in line with corporate menu cycles.

You will supervise, coach junior staff, maintain safety standards, manage cost and wastage, coordinate with Senior Chefs, and uphold SOPs and galley policies in a centralised production environment.

Qualifications

• Supervise and direct a dedicated food production team.
• Identify staff training needs and coach junior members.
• Ensure high standards of dishes and compliance with safety policies.
• Coordinate with Senior Chefs on daily menu requirements.
• Maintain budget and minimise wastage.
• Ensure sanitised galley and proper equipment use.

Responsibilities

• Oversee service standard and quality of all dishes.
• Regularly check logs and food samples.
• Ensure SOPs and Corporate Menu Cycle compliance.
• Attend galley events and centralised production tasks.
• Report shortages or discrepancies promptly.

Skills

Team supervision

Food production

Budget management

Staff training

Safety compliance

SOP adherence

Kitchen operations

Job description

Direct a dedicated Food Production team ensuring the provision of high quality, professionally prepared food products in

accordance with company corporate menu cycles.

Primary Responsibility of the Role:

Work effectively as part of the Chef de Partie team, supervising and directing a dedicated food production team.

Support the development of staff within own area. Ensure staff are competent to undertake their roles by identifying

training needs and coaching and mentoring junior team members.

Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high

standards. Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily working

processes of the team, keeping them informed of any shortages or discrepancies in products or ingredients. Ensure food

products provided are within budget and in line with the corporate menu cycle, keeping wastage to a minimum.

Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley

operations policies and procedures. Complete regular checks including the collection of food samples and update logs

accordingly. Ensure the section is operated and maintained in a sanitised and clean state at all times, undertaking regular

inspections. Ensure all equipment is maintained and used correctly by staff, following standard operating procedures

and report any repairs required promptly.

Work closely with the team implementing any new ways of working identified and contribute to a successful centralised

production department, maintaining a dedicated food budget. Ensure compliance with the Corporate Menu Cycle

(CMC)/SOP's for allocated dining outlets and ensure scaled recipes are used for all preparation and production of food

products.

Attend and undertake Open Galley events such as cooking demonstrations, as and when required.