CHEF DE PARTIE

Fresca Trattoria Inc.; Philippines; On-site; PHP 201,000 - 268,000; Full time

Job summary

Fresca Trattoria Inc. in the Philippines is seeking a motivated kitchen staff to join our team as a Commis Chef. You will prepare, cook, and present dishes according to restaurant standards, and oversee a designated station to ensure smooth service.

You will supervise and train junior kitchen staff, monitor portion control and waste, and coordinate with fellow chefs to maintain high quality and sanitation. The role supports menu development and seasonal specials, reporting any equipment issues

Qualifications

• Prepare, cook and present dishes according to restaurant standards.
• Oversee a designated kitchen station (e.g., grill, sauté, pastry, pantry).
• Ensure ingredients and mise en place are ready before service.
• Maintain high standards of food quality, taste and presentation.
• Supervise and train commis chefs and junior kitchen staff.
• Monitor portion control, waste management and stock rotation.
• Ensure food safety, hygiene and sanitation standards are followed at all times.
• Assist in menu development, recipe creation and seasonal specials.
• Coordinate with other chefs to ensure smooth service.
• Report equipment issues, inventory shortages and operational concerns.

Responsibilities

• Prepare, cook and present dishes according to restaurant standards.
• Oversee a designated kitchen station (e.g., grill, sauté, pastry, pantry).
• Ensure ingredients and mise en place are ready before service.
• Maintain high standards of food quality, taste and presentation.
• Supervise and train commis chefs and junior kitchen staff.
• Monitor portion control, waste management and stock rotation.
• Ensure food safety, hygiene and sanitation standards are followed at all times.
• Assist in menu development, recipe creation and seasonal specials.
• Coordinate with other chefs to ensure smooth service.
• Report equipment issues, inventory shortages and operational concerns.

Skills

Food preparation

Kitchen station management

Food safety

Menu development

Team supervision

Inventory management

Job description

• Prepare, cook, and present dishes according to restaurant standards.

• Manage and oversee a designated kitchen station (e.g., grill, sauté, pastry, pantry).

• Ensure all ingredients and mise en place are ready before service.

• Maintain high standards of food quality, taste, and presentation.

• Supervise and train commis chefs and other junior kitchen staff.

• Monitor portion control, waste management, and stock rotation.

• Ensure food safety, hygiene, and sanitation standards are followed at all times.

• Assist in menu development, recipe creation, and seasonal specials.

• Coordinate with other chefs to ensure smooth and efficient service.

• Report equipment issues, inventory shortages, and operational concerns.