Chef de Partie

L' Fisher Hotel; Murcia; On-site; PHP 335,000 - 446,000; Full time

Job summary

L' Fisher Hotel in Murcia, Negros Occidental, Philippines seeks a skilled Chef de Partie (Pastry) to join our culinary team. You will craft pastries, desserts, and pâtisserie items to align with our hotel's standards and seasonal menus.

The ideal candidate has at least 3 years in pastry, strong culinary techniques, food safety knowledge, and leadership skills to guide junior staff while maintaining kitchen cleanliness and high guest satisfaction.

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.

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