Chef De Partie

Private Advertiser; Mandaluyong; On-site; PHP 420,000 - 600,000; Full time

Job summary

Private Advertiser in Mandaluyong, Metro Manila is seeking a Chef de Partie to oversee kitchen operations, manage costs, implement recipe manuals and workflows, and coordinate with the F&B Manager and R&D on new dishes. Reporting to the BOH Operations Head, the role combines leadership with hands-on cooking and cost optimization.

The CDP will supervise staff, ensure health and safety standards, manage inventory, scheduling, and recipe costing, while driving continuous improvement in kitchen

Qualifications

• Bachelor’s/college degree in hotel/restaurant management or equivalent.
• At least 3 years of experience as a CDP or senior culinary role.
• Strong background in kitchen operations, costing, inventory and team supervision.
• Knowledgeable in HACCP and Food Safety.

Responsibilities

• Oversee daily kitchen operations from forecasting, production, preparation, and service execution.
• Prepare and submit daily, weekly, and monthly kitchen reports to the BOH Operations Head.
• Coordinate with R&D for new dishes and with F&B for production planning.
• Manage inventory, purchasing requests, and supplier coordination.
• Ensure proper scheduling of kitchen shifts and staff mentorship.
• Maintain cleanliness, safety standards, and proper storage of food.
• Implement SOPs and monitor kitchen performance and cost controls.

Skills

Kitchen operations

Costing

Food safety

Team supervision

HACCP knowledge

Education

Bachelor's/College Degree, Hotel & Restaurant Management or equivalent

Job description

The main duty and responsibility of the Chef De Partie is to oversee kitchen this includes but not limited to management of the kitchen, maintaining acceptable food costs, implementation of recipe manuals and kitchen workflows, effective cost reduction strategies, and maintaining product safety and health standards. He/she will coordinate with F&B Manager for forecasting of sales, and business as usual operations. He/she will coordinate with the R&D team for implementation and development of new dishes/menu items. He/she will be reporting to the to the BOH Operations Head.

Key Responsibilities:

Administrative Duties

• Oversee daily kitchens operation from forecasting, production, preparation, and execution of service.
• Prepare and submit daily, weekly, and monthly kitchen reports to the BOH Operations Head.
• Ensure daily inventory levels adequate for food service.
• Assist in purchasing requests, receiving, and supplier coordination.
• Tasked to ensure proper scheduling of shifts for kitchen manpower.
• Provides mentorship and training to all personnel under supervision.
• Implements Code of Discipline to all personnel under supervision.

Kitchen Organization and Operation

• Performs hands-on cooking for ala carte service, plating, and special menu items
• Monitor daily mise en place, production, and service flow
• Ensure that the kitchen is properly maintained and adheres to the cleanliness and sanitation standards.
• Manage the storage of food in compliance to health and safety standards.
• Ensure that kitchen equipment is properly maintained and is used according to specifications, while closely monitoring PMS of all equipment in the respective Kitchens/food outlets.

Cross Functional Duties

• Collaborate with R&D in developing, implementing, trainings for new menu items.
• Assists in Recipe costing, recipe standardization, and supplier sourcing
• Coordinate with F&B Manager/Supervisor for production and operations planning.
• Coordinates and Recommends menu/product mix to marketing group for promotions.

Management

• Implement Standard Operating Procedures.
• Ensure that food service is up to standards and that the recipe manual is followed.
• Review and analyze kitchen operations reports to be submitted to the F&B Manager/Head of Food Service Operations.
• Manages ordering, stocking, usage, and storekeeping procedures to ensure efficient product consumption

Profitability

• Minimize the wastages and spoilages in the kitchen.
• Reduce the utilities expenses in the kitchen by ensuring proper usage of equipment.
• Control and monitor production based on the forecasted/projected sales.

Other Duties and Responsibilities

• Conducts trainings and refresher for health and safety.
• Perform other tasks assigned from time to time.

Qualifications:

• Bachelor's/College Degree, preferably Hotel & Restaurant Management or equivalent, culinary studies
• At least 3 year(s) of working experience as a CDP or in a senior culinary role
• Preferred Background: High end restaurants (e.g. Wildflour, Dean and Deluca, Wholesome table, and similar restaurants)
• Strong Background in Kitchen Operations, Costing, Inventory, and Team Supervision
• Knowledgeable in HACCP and Food Safety