CHEF DE PARTIE

WEDDING RESOURCES AND EVENTS MANAGEMENT CORPORATION; Pasay; On-site; PHP 240,000 - 360,000; Full time

Benefits offered by this job

Competitive compensation

Professional development

Dynamic work environment

Exposure to high-profile events

Job summary

Wedding Resources and Events Management Corporation in the Philippines is seeking a Chef de Partie to lead a dedicated kitchen station for high-volume catering at events.

You will manage prep, plating, and temperature control, supervise junior cooks, and ensure food safety and timely delivery. A culinary diploma or TESDA certification is preferred and willingness to travel to off-site venues.

Qualifications

• Diploma in Culinary Arts or TESDA certification is preferred.
• Proven experience in a high-volume catering, hotel, or banquet setting.

Responsibilities

• Oversee the daily prep and execution of your assigned kitchen station.
• Scale recipes for large guest counts while maintaining quality.
• Lead plating, finishing, and temperature control during live events.
• Train junior cooks (Commis Chefs) at your station to maintain standards.
• Monitor FIFO and sanitation to ensure food safety and inventory controls.

Skills

Station management

High-volume production

Event execution

Team supervision

Food safety

Education

Culinary diploma

Job description

About the Company

Wedding Resources and Events Management Corporation is a leading provider of wedding and events catering services in the Philippines. We create memorable celebrations and exceptional guest experiences. We are committed to building a positive, collaborative, and rewarding workplace where our people are valued, developed, and empowered to deliver excellence.

Role Summary

We are seeking a skilled and organized Chef de Partie to join our catering team. In this role, you will take charge of a specific culinary station (e.g., hot kitchen, cold larder, pastry, or banqueting) to prepare and finish high-volume meals for various events. You will ensure consistent food quality, manage station inventory, and lead a small team of commis chefs to deliver exceptional dining experiences on strict event timelines.

Key Responsibilities

Station Management: Oversee the daily prep and execution of your assigned kitchen station according to catering menus and event specs.

High-Volume Production: Scale recipes accurately to batch-cook and prep food for large guest counts without sacrificing quality or presentation.

Event Execution: Lead the plating, finishing, and temperature control of dishes during live events, adapting quickly to off-site venue limitations if needed.

Team Supervision: Guide and train junior cooks (Commis Chefs) working at your station to maintain efficiency and culinary standards.

Food Safety & Inventory: Monitor food rotation (FIFO), minimize waste, and maintain strict sanitation standards in compliance with local food safety regulations.

Qualifications & Skills

Experience: Proven experience as a Chef de Partie or strong Demi Chef de Partie in a high-volume catering, hotel, or banquet environment.

Time Management: Ability to work efficiently under intense pressure and meet strict event serving schedules.

Adaptability: Flexibility to work late hours, weekends, and holidays, and travel to off-site catering locations.

Education: A diploma in Culinary Arts, Hospitality Management, or equivalent vocational training (such as TESDA certifications) is preferred.

What We Offer

• Competitive and comprehensive compensation package commensurate with experience and expertise.
• Opportunities for professional development and skill advancement within the events and catering industry.
• A dynamic and collaborative work environment with a team of dedicated culinary and events professionals.
• Exposure to high-profile events and the opportunity to work with a well-respected brand in the industry.