Chef De Partie

Blu Fox Ventures Inc.; Makati; On-site; PHP 390,600 - 502,200; Full time

Job summary

A culinary establishment in Metro Manila is seeking a Chef de Partie to join their kitchen team. The successful candidate will manage a dedicated station, ensuring the preparation of dishes aligns with the restaurant's culinary vision. This role includes contributing to menu development and maintaining food safety standards. Ideal applicants should have at least 2 years of experience and a passion for both local and international cuisines.

Qualifications

• Minimum 2 years’ experience as a Chef de Partie or Demi Chef in a hotel or high-volume restaurant.
• Background in local Filipino and international cuisines, with experience in fusion concepts.
• Ability to manage a kitchen section independently.

Responsibilities

• Prepare, cook, and plate dishes to SUMA Manila’s standards.
• Supervise and train commis chefs, fostering collaboration.
• Maintain hygiene and HACCP compliance at all times.

Skills

Cooking skills

Creativity in menu development

Leadership and mentoring

Organizational abilities

Team player

Communication skills

Education

Culinary degree or equivalent professional certification

Job description

Chef de Partie (CDP) – SUMA Manila

We are looking for a dedicated Chef de Partie (CDP) to join our kitchen team at SUMA Manila. The CDP will be responsible for managing a specific station in the kitchen, ensuring dishes are prepared with precision, creativity, and consistency in line with SUMA’s culinary vision. The role also involves contributing to menu development, maintaining food safety standards, and fostering teamwork within the kitchen.

Key Responsibilities

• Prepare, cook, and plate dishes from your assigned section to SUMA Manila’s standards of quality and presentation
• Ensure consistency in taste, portioning, and presentation across all meals served
• Contribute ideas for seasonal dishes and innovative fusion items that align with SUMA’s identity
• Supervise and train commis chefs, fostering a collaborative and professional kitchen culture
• Maintain proper mise en place, ensuring readiness during peak service periods
• Monitor food quality, freshness, and adherence to hotel restaurant standards
• Control waste and manage stock levels for your section, coordinating with the Sous Chef for requisitions
• Uphold food hygiene, cleanliness, and HACCP compliance at all times
• Work seamlessly with other kitchen sections to ensure smooth and timely service for both à la carte and buffet operations

Qualifications & Experience

• Minimum 2 years’ experience as a Chef de Partie or Demi Chef in a hotel or high-volume restaurant
• Culinary degree or equivalent professional certification (preferred)
• Background in both local Filipino and international cuisines; experience with fusion concepts is a strong advantage
• Demonstrated ability to manage a kitchen section independently

Skills & Attributes

• Excellent cooking skills with strong focus on balance of flavors and elegant presentation
• Creativity in menu development aligned with SUMA Manila’s theme of harmony and fusion
• Leadership and mentoring skills to guide junior staff
• Strong organizational abilities and attention to detail
• Team player with good communication skills, able to work effectively with both FOH and BOH teams
• Ability to remain calm and efficient under pressure, especially during peak hours

Other Requirements

• Flexibility to work shifts, including mornings, evenings, weekends, and holidays
• Physical stamina for long hours in a fast-paced kitchen
• Professional attitude with passion for hospitality and guest satisfaction