Chef de Partie

Filinvest Group; Pampanga; On-site; PHP 279,000 - 402,000; Full time

Job summary

Filinvest Hospitality's Quest Plus Conference Center Clark - Bay 49 is seeking a Chef de Partie to manage an assigned kitchen section and ensure the preparation of high-quality dishes according to recipes, standards, and guest expectations.

You will support the Sous Chef and Executive Chef in maintaining efficient operations, enforcing HACCP and food safety, training Commis Chefs, and coordinating with other sections to ensure timely production.

Qualifications

• Graduate of Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or related field.
• 2–3 years of culinary experience; Chef de Partie or Demi Chef de Partie.
• Hotel, resort, banquet or high-volume restaurant experience preferred.
• Knowledge of food safety, HACCP, and proper handling procedures.
• Ability to manage an assigned kitchen section independently.
• Strong leadership and communication skills; ability to work with a diverse kitchen team.
• Detail-oriented with strong organizational and time management skills.
• Ability to work under pressure in a fast-paced kitchen environment.

Responsibilities

• Prepare, cook, and present dishes per recipes and quality standards.
• Manage assigned kitchen section during service periods.
• Ensure consistency in quality, taste, portion control, and presentation.
• Coordinate with other kitchen sections for timely production.
• Assist in mise en place and proper handling of ingredients.
• Monitor stock levels and coordinate replenishment with supervisors.
• Ensure proper storage, labeling, and handling of items per food safety standards.
• Maintain cleanliness, organization, and sanitation of the workstation.
• Follow HACCP, food safety, and hygiene standards at all times.
• Assist in training Commis Chefs and kitchen staff as needed.
• Minimize food wastage through portioning, prep, and inventory practices.
• Support menu preparation, kitchen improvements, and operational needs.
• Ensure care and maintenance of kitchen equipment and tools.

Skills

Leadership

Communication

Time management

Detail-oriented

Ability to work under pressure

Education

Culinary Arts / Hotel & Restaurant Management degree

Job description

Filinvest Hospitality: Quest Plus Conference Center Clark - Bay 49

The Chef de Partie is responsible for managing an assigned kitchen section and ensuring the preparation and presentation of high-quality food according to established recipes, standards, and guest expectations. This role supports the Sous Chef and Executive Chef in maintaining efficient kitchen operations, food safety compliance, and consistent culinary excellence at Quest Plus Conference Center Manila.

Key Responsibilities

• Prepare, cook, and present dishes according to established recipes and quality standards.
  
• Manage and oversee assigned kitchen section during daily operations and service periods.
  
• Ensure consistency in food quality, taste, portion control, and presentation.
  
• Coordinate with other kitchen sections to ensure smooth and timely food production.
  
• Assist in food preparation, mise en place, and proper handling of ingredients.
  
• Monitor food stock levels and coordinate with supervisors for replenishment of supplies.
  
• Ensure proper storage, labeling, and handling of food items following food safety standards.
  
• Maintain cleanliness, organization, and sanitation of the assigned workstation.
  
• Follow HACCP, food safety, and hygiene standards at all times.
  
• Assist in training and guiding Commis Chefs and kitchen staff when needed.
  
• Minimize food wastage through proper portioning, preparation, and inventory practices.
  
• Support menu preparation, kitchen improvements, and operational requirements.
  
• Ensure proper care and maintenance of kitchen equipment and tools.

Job Qualification

• Graduate of Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or any related field.
  
• At least 2–3 years of culinary experience with experience as Chef de Partie or Demi Chef de Partie.
  
• Previous experience in hotel, resort, banquet, or high-volume restaurant operations is preferred.
  
• Strong knowledge of food preparation techniques, cooking methods, and kitchen operations.
  
• Knowledge of food safety, sanitation, HACCP, and proper food handling procedures.
  
• Ability to manage an assigned kitchen section independently during operations.
  
• Good leadership and communication skills with the ability to work with a diverse kitchen team.
  
• Detail-oriented with strong organizational and time management skills.
  
• Ability to work under pressure in a fast-paced kitchen environment.