Chef De Partie

Seda Hotels; Quezon City; On-site; PHP 334,800 - 502,200; Full time

Job summary

Seda Hotels is seeking a Chef de Partie to oversee the preparation and production of dishes within the assigned kitchen section, ensuring adherence to recipes, presentation, and safety standards.

You will organize daily mise en place, supervise junior cooks, monitor portion control and sanitation, and support stock and inventory control. The role requires flexibility for shifts including weekends and holidays, in a busy hotel kitchen environment.

Qualifications

• Degree or certification in Culinary Arts, Hotel and Restaurant Management, or related field.
• 2–3 years of experience in a hotel, restaurant or high-volume kitchen environment.
• Strong knowledge of food preparation techniques, kitchen operations, portion control and food safety standards.
• Experience in pastry or bar food preparation is an advantage.
• Ability to supervise junior kitchen personnel and manage an assigned kitchen section.
• Creative, organized, detail-oriented and able to work under pressure.
• Willing to work shifting schedules, weekends and holidays.

Responsibilities

• Oversee the preparation and production of food within the assigned kitchen section according to recipes, presentation guidelines, food safety requirements and quality standards.
• Organize daily mise en place and supervise assigned kitchen personnel.
• Monitor food quality and portion control.
• Maintain cleanliness and sanitation.
• Support inventory and stock monitoring.
• Coordinate with other kitchen sections to ensure timely and consistent food for restaurant, banquet and room service operations.

Skills

Food preparation techniques

Kitchen operations

Portion control

Food safety standards

Supervising junior staff

Education

Degree/diploma in Culinary Arts or Hotel & Restaurant Management

Job description

The Chef de Partie will oversee the preparation and production of food within the assigned kitchen section, ensuring that dishes are prepared according to established recipes, presentation guidelines, food safety requirements, and quality standards.

The role will organize daily mise en place, supervise assigned kitchen personnel, monitor food quality and portion control, maintain cleanliness and sanitation, and support inventory and stock monitoring. The position will also coordinate with other kitchen sections to ensure the timely and consistent preparation of food for restaurant, banquet, and room service operations.

Qualifications

• Degree, diploma, or certification in Culinary Arts, Hotel and Restaurant Management, or a related field is preferred
• At least 2 to 3 years of experience in a hotel, restaurant, or high-volume kitchen environment
• Strong knowledge of food preparation techniques, kitchen operations, portion control, and food safety standards
• Experience in pastry preparation or bar food preparation is an advantage
• Ability to supervise junior kitchen personnel and manage an assigned kitchen section
• Creative, organized, detail-oriented, and able to work efficiently under pressure
• Willing to work on shifting schedules, weekends, and holidays