Chef de Partie

Filinvest Development Corporation; Muntinlupa; On-site; PHP 446,400 - 669,600; Full time

Job summary

A leading hospitality firm seeks a Sous Chef (Banquets) in Muntinlupa, Philippines. This role supports the Executive Chef in daily operations, ensuring high standards of food production and presentation. Responsibilities include menu development, inventory management, and training kitchen staff. The ideal candidate has significant experience in high-volume kitchens, particularly in fine dining, and possesses a degree in Culinary Arts. This position offers an opportunity to lead and inspire a motivated kitchen team while maintaining quality and hygiene standards.

Qualifications

• Minimum of 5 years of professional kitchen experience.
• Degree in Culinary Arts from a recognized institution preferred.
• 2-3 years as Sous Chef (Banquets) with expertise in catering.

Responsibilities

• Ensure high standards of food production and presentation.
• Report to Executive Chef and supervise kitchen staff.
• Mentor students and trainees in the kitchen.

Skills

High-volume kitchen experience

Culinary Arts knowledge

Menu planning and execution

International cuisine knowledge

Team supervision

Education

Degree or certification in Culinary Arts

Job description

FILINVEST COMPANY: CRIMSON HOTEL FILINVEST CITY MANILA

Position Summary

The Sous Chef (Banquets) is a key leadership role in the kitchen, supporting the Executive Chef in the efficient daily operations of a Crimson Filinvest City Manila. Responsible for overseeing food preparation, cooking, and presentation, the Sous Chef ensures that all dishes meet the highest quality and hygiene standards. In addition, they assist with menu development, manage inventory, and oversee the training and mentoring of kitchen staff and trainees. The Sous Chef also plays a vital role in maintaining cost control, ensuring proper storage and care of materials, and fostering a positive and motivated kitchen environment.

Key Responsibilities

• Ensure high standards of food production and presentation at all times.
• Report directly to the Executive Chef and supervise all kitchen staff.
• Mentor students and on-the-job trainees.
• Efficiently manage kitchen resources, including materials and energy usage.
• Oversee the storage and care of kitchen materials and ingredients.
• Consistently enforce strict health and hygiene regulations and resolve any kitchen-related issues.
• Promote employee motivation, satisfaction, and professional development.

Qualifications

• Minimum of 5 years of professional experience in a high-volume kitchen, preferably in a 5-star hotel or fine dining establishment.
• A degree or certification in Culinary Arts or a related field from a recognized culinary institution is preferred.
• At least 2-3 years of experience as a Sous Chef (Banquets), with specific expertise in banquets, catering, or large-scale event food production
• Extensive knowledge of international cuisine, banquet-style food preparation, and presentation.
• Ability to create, plan, and execute menus that cater to diverse guest preferences and event types.