Chef de Partie

L' Fisher Hotel; Murcia; On-site; PHP 300,000 - 420,000; Full time

Job summary

L' Fisher Hotel in Negros Occidental, Murcia invites an experienced Pastry Chef de Partie to join our culinary team. The role focuses on cake production, menu development with seasonal ingredients, and leading junior staff while maintaining high standards of safety and presentation.

The candidate will contribute to a dynamic kitchen, ensure quality pastries, and collaborate on culinary trends within a hotel setting. Flexibility for shifts including early mornings and weekends is expected.

Qualifications

• Proven experience as a Chef de Partie (Pastry) in a hotel, restaurant, or similar culinary environment.
• Minimum of 3 years experience in the position.
• Strong knowledge of culinary techniques, cooking methods, and food safety principles.
• Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
• Leadership abilities with a focus on teamwork and collaboration.
• Flexibility to work early mornings, evenings, weekends, and holidays as required by the demands of the position.
• Culinary degree or certification preferred, but not required.

Responsibilities

• Prepare and bake cakes according to established recipes and standards, ensuring consistency and quality of presentation
• Assist in the development and execution of menu items, incorporating seasonal ingredients and culinary trends
• Supervise and train junior kitchen staff, providing guidance and support to ensure optimal performance
• Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas
• Monitor inventory levels of ingredients and supplies, and assist in placing orders as needed to maintain stock levels
• Adhere to food safety and sanitation standards at all times, ensuring compliance with health regulations
• Collaborate with other members of the culinary team to achieve departmental goals and exceed guest expectations

Skills

Pastry

Culinary Leadership

Food Safety

Time Management

Education

Professional culinary degree or equivalent

3+ years as Chef de Partie (Pastry) preferred

Job description

Qualifications:

• Proven experience as a Chef de Partie (Pastry) in a hotel, restaurant, or similar culinary environment

• Minimum of 3 years experience in the position

• Strong knowledge of culinary techniques, cooking methods, and food safety principles

• Excellent organizational and time management skills, with the ability to prioritize tasks effectively

• Leadership abilities with a focus on teamwork and collaboration

• Flexibility to work early mornings, evenings, weekends, and holidays as required by the demands of the position

• Culinary degree or certification preferred, but not required

Key Responsibilities:

• Prepare and bake cakes according to established recipes and standards, ensuring consistency and quality of presentation

• Assist in the development and execution of menu items, incorporating seasonal ingredients and culinary trends

• Supervise and train junior kitchen staff, providing guidance and support to ensure optimal performance

• Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas

• Monitor inventory levels of ingredients and supplies, and assist in placing orders as needed to maintain stock levels

• Adhere to food safety and sanitation standards at all times, ensuring compliance with health regulations

• Collaborate with other members of the culinary team to achieve departmental goals and exceed guest expectations