Chef De Partie

Sushizen Japanese Restaurant; Manila; On-site; PHP 446,000 - 781,000; Full time

Job summary

A top restaurant in Manila is seeking a Chef de Partie to oversee kitchen operations. Responsibilities include financial and inventory control, staff development, and ensuring compliance with food safety standards. The ideal candidate will demonstrate strong leadership, analytical skills, and proficiency in data management tools. This role is crucial to maintain high standards and improve operational efficiency in the kitchen.

Qualifications

• Proficiency in Excel and Word for data entry, cost calculations, and reporting.
• Ability to analyze numbers and create actionable plans.
• A proactive attitude focused on coaching and solving problems.

Responsibilities

• Manage financial and inventory control for the kitchen.
• Ensure compliance with HACCP and maintain equipment.
• Develop staff through training and coaching.
• Audit and improve Standard Operating Procedures.

Skills

Proficiency in Excel

Proficiency in Word

Analytical skills

Leadership

Job description

L9 Chef de Partie at Sushi ZEN Manila

Key Responsibilities

The role is divided into four main pillars:

• Financial & Inventory Control: You are responsible for the entire lifecycle of stock—from ordering and preventing shortages to analyzing COGS (Cost of Goods Sold). You must track "theoretical vs. actual" inventory to minimize waste and improve margins.
• Kitchen Administration: You will manage the "paperwork" of the kitchen. This includes ensuring HACCP (food safety) compliance, maintaining specialized equipment, and ensuring strict recipe standardization so every dish is consistent.
• Staff Development: Unlike junior roles, you are responsible for the growth of others. You will create training plans, coach junior staff on technical skills, and foster "cost-consciousness" among the team.
• Process Improvement (SOPs): You aren’t just following rules; you are expected to audit them. You will identify bottlenecks in the kitchen and propose formal updates to Standard Operating Procedures (SOPs).

Required Skills

• Technical: Proficiency in Excel and Word for data entry, cost calculations, and reporting.
• Analytical: The ability to look at numbers (variance, food cost percentages) and turn them into actionable improvement plans.
• Leadership: A proactive, self-driven attitude focused on coaching and problem-solving without needing constant instruction.