Chef De Partie

Monroe Consulting Group; Philippines; On-site; PHP 446,000 - 781,000; Full time

Job summary

Monroe Consulting Group, recruiting on behalf of an entertainment company, seeks a Chef De Partie (Pre-Opening) to supervise the area kitchen operation and lead the team in Pasay City onsite.

Responsibilities include menu planning support, cost control, HACCP compliance, training staff, and ensuring brand standards, quality, and mise en place readiness for opening.

Qualifications

• 5-8 years of experience as a Chef de Partie or similar role.
• Strong knowledge of kitchen operations.
• Experience in Hot/Cold Kitchen, Pastry, Bakery, and Butchery.
• Buffet and restaurant experience preferred.
• Knowledge of HACCP, costing, and menu planning.
• Culinary graduate, college graduate, or college-level.
• Knowledge of modern cooking techniques.
• Strong leadership and communication skills.
• Professional, flexible, and able to work under pressure.

Responsibilities

• Lead, train, and supervise the kitchen team.
• Assist with menu planning, promotions, and new product launches.
• Conduct daily briefings and coordinate events/functions.
• Manage food cost, labor, inventory, and kitchen supplies.
• Ensure food quality, consistency, portion, and brand standards.
• Check mise en place, equipment, 86 items, and daily specials.
• Follow FIFO, HACCP, food safety, and sanitation standards.
• Maintain clean, safe, and organized kitchen operations.
• Supervise weekly/monthly inventory and kitchen procedures.
• Handle administrative work, costing, and documentation.
• Assist other kitchen sections when needed.
• Support the Sous Chef and take charge when required.

Skills

Leadership

Communication

Costing

Menu planning

Food safety

Education

Culinary education

Job description

Executive search firm Monroe Consulting Group is recruiting on behalf of an entertainment company. Our client is looking for a Chef De Partie (Pre-Opening) to supervise the area kitchen operation and manage, train and develop people, according to hotel and restaurant international standards. This is a full-time, onsite position with a shifting schedule, and the work location will be in Pasay City.

Job Responsibilities:

• Lead, train, and supervise the kitchen team.
• Assist with menu planning, promotions, and new product launches.
• Conduct daily briefings and coordinate events/functions.
• Manage food cost, labor, inventory, and kitchen supplies.
• Ensure food quality, consistency, portion, and brand standards.
• Check mise en place, equipment, 86 items, and daily specials.
• Follow FIFO, HACCP, food safety, and sanitation standards.
• Maintain clean, safe, and organized kitchen operations.
• Supervise weekly/monthly inventory and kitchen procedures.
• Handle administrative work, costing, and documentation.
• Assist other kitchen sections when needed.
• Support the Sous Chef and take charge when required.

Key job qualifications include:

• 5-8 years' experience as a Chef de Partie or similar role.
• Strong knowledge of kitchen operations.
• Experience in Hot/Cold Kitchen, Pastry, Bakery, and Butchery.
• Buffet and restaurant experience preferred.
• Knowledge of HACCP, costing, and menu planning.
• Culinary graduate, college graduate, or college-level.
• Knowledge of modern cooking techniques.
• Strong leadership and communication skills.
• Professional, flexible, and able to work under pressure.