Chef De Partie

Seda Hotels; Makati; On-site; PHP 320,000 - 420,000; Full time

Job summary

Seda Hotels Makati is seeking an experienced Hot Kitchen Chef responsible for the efficient preparation, cooking, and presentation of dishes in the Hot Kitchen, in line with Seda Residences Makati standards and approved recipes.

You will supervise a team of Commis and Demi Chefs, ensure mise en place, stock control, and adherence to food safety guidelines, while coordinating with service staff to deliver timely, high-quality meals.

Qualifications

• Graduate of Culinary Arts, Hotel and Restaurant Management or related program.
• 2–3 years of relevant culinary experience, preferably in hotels/resorts or high-volume F&B.
• Experience handling a Hot Kitchen station.

Responsibilities

• Prepare and cook hot kitchen items according to approved recipes and standards.
• Ensure mise en place is complete and ingredients, equipment, and utensils are ready.
• Maintain consistency in taste, quality, portion size, and presentation.
• Supervise kitchen staff and coordinate with other sections during service.
• Monitor waste, stock levels, and food safety compliance.

Skills

Culinary skills

Team supervision

Food safety awareness

Education

Culinary Arts / Hotel and Restaurant Management

Job description

Responsible for the efficient and consistent preparation, cooking, and presentation of food assigned to the Hot Kitchen section. Ensures that all dishes are prepared according to Seda Residences Makati's standards, approved recipes, portion specifications, quality requirements, and food safety and sanitation guidelines.

The position provides day-to-day supervision and guidance to assigned kitchen associates while ensuring smooth kitchen operations, proper mise en place, effective use of ingredients, and timely service.

KEY RESPONSIBILITIES

1. Food Preparation and Production

• Prepare and cook food items assigned to the Hot Kitchen section according to approved recipes, standards, and specifications.
• Complete mise en place prior to service and ensure all ingredients, equipment, and utensils are ready and properly organized.
• Ensure consistency in taste, quality, portion size, temperature, and presentation of all dishes.
• Monitor cooking processes and adjust cooking methods, seasoning, and presentation as necessary.
• Ensure proper timing and coordination of food preparation during breakfast, lunch, dinner, banquet, events, and other hotel operations.
• Assist in developing and testing new dishes, recipes, and menu items as directed by the Chef.
• Ensure proper labeling, storage, handling, and rotation of food items using FIFO/FEFO principles.
• Take charge of the assigned Hot Kitchen station during service.
• Coordinate with other kitchen sections to ensure smooth and timely food delivery.
• Maintain sufficient mise en place throughout service and replenish items as required.
• Monitor stock levels of ingredients and immediately report shortages, spoilage, or quality concerns to the Sous Chef.
• Ensure kitchen equipment and tools assigned to the section are properly used, maintained, and stored.
• Minimize food wastage through proper preparation, portion control, storage, and utilization of ingredients.

3. Quality and Food Safety

• Ensure strict compliance with hotel food safety, hygiene, sanitation, and HACCP standards.
• Maintain cleanliness and organization of the workstation before, during, and after operations.
• Check the quality and freshness of ingredients before use.
• Ensure proper food temperature, storage, thawing, cooking, cooling, and reheating procedures.
• Report any food safety risks, equipment concerns, accidents, or incidents immediately to the appropriate supervisor.
• Participate in regular sanitation and deep-cleaning activities within the kitchen.

4. Team Supervision and Development

• Provide guidance, coaching, and on-the-job training to Commis, Demi Chef, and other kitchen associates assigned to the section.
• Delegate tasks effectively and monitor completion during daily operations.
• Demonstrate proper cooking techniques, food handling, sanitation, and kitchen procedures.
• Promote teamwork, discipline, professionalism, and positive working relationships within the Culinary team.
• Assist in monitoring the performance and development of junior kitchen associates.
• Support the implementation of training programs and competency standards for Culinary associates.

5. Inventory and Cost Control

• Monitor the proper use and consumption of food ingredients to minimize wastage and maintain food cost standards.
• Assist in conducting daily and periodic inventory of food items and supplies.
• Ensure proper portion control and adherence to standardized recipes.
• Report damaged, spoiled, or excess ingredients to the immediate supervisor.
• Assist in maintaining accurate requisitions and proper storage of kitchen supplies.

6. Guest Experience and Service Excellence

• Ensure food served to guests consistently meets Seda's quality and presentation standards.
• Respond appropriately to special requests, dietary requirements, and guest preferences in coordination with the service team.
• Maintain a professional and service-oriented attitude at all times.
• Support the Culinary team in delivering memorable dining experiences aligned with Seda's hospitality standards.

7. Compliance and Safety

• Comply with all company policies, hotel procedures, and applicable labor, health, safety, and sanitation regulations.
• Properly use personal protective equipment and kitchen safety equipment.
• Immediately report workplace hazards, injuries, equipment defects, and other safety concerns.
• Participate in emergency preparedness, safety programs, and other hotel initiatives as required.

8. Other Responsibilities

• Assist in banquet, events, special functions, and other hotel culinary activities as assigned.
• Support other kitchen sections when operationally required.
• Perform other related duties that may be assigned by the Executive Chef, Executive Sous Chef, Sous Chef, or other authorized supervisor.

JOB REQUIREMENTS

Education

• Graduate of Culinary Arts, Hotel and Restaurant Management, or a related culinary/hospitality program preferred.

Experience

• At least 2-3 years of relevant culinary experience, preferably in a hotel, resort, fine dining restaurant, or high-volume food and beverage operation.
• Previous experience handling a Hot Kitchen station is required.
• Experience in a hotel kitchen environment is an advantage.