Chef de Partie

Filinvest Development Corporation; San Fernando; On-site; PHP 334,800 - 446,400; Full time

Job summary

A prominent hotel corporation in the Philippines is seeking a Chef de Partie for In-Room Dining. The role entails preparing and executing high-quality dishes while maintaining exceptional culinary standards. Ideal candidates should have a culinary degree or diploma and experience in a related role, particularly within hotel environments. Responsibilities include adhering to health and safety protocols, assisting in menu planning, and ensuring guest satisfaction through excellent food presentation and timely service.

Qualifications

• Degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred.
• Proven experience as a Chef de Partie or similar role in a hotel or resort setting.
• Strong knowledge of food preparation techniques, plating, and kitchen equipment.

Responsibilities

• Prepare and cook a variety of dishes for in‑room dining services.
• Ensure timely preparation and delivery of orders while maintaining food quality.
• Assist in menu planning, portion control, and cost management.

Skills

Food preparation techniques

Time management

Organizational skills

Ability to work under pressure

Education

Degree or diploma in Culinary Arts

Job description

Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK

Job Summary

The Chef de Partie for In‑Room Dining at Quest Plus Conference Center Clark is responsible for preparing and executing high‑quality dishes for guests ordering in‑room dining services. This role ensures the consistent delivery of exceptional culinary standards while adhering to health and safety guidelines. The Chef de Partie will collaborate with the kitchen team to maintain optimal food quality, presentation, and guest satisfaction.

Key Responsibilities

• Prepare and cook a variety of dishes for in‑room dining services, adhering to set recipes and presentation standards.
• Ensure timely preparation and delivery of orders, maintaining food quality and service standards.
• Assist in menu planning, portion control, and cost management to minimize waste and maintain profitability.
• Monitor food stock levels, assist with inventory management, and report shortages to the Sous Chef or Kitchen Supervisor.
• Maintain cleanliness and organization of the kitchen area, strictly adhering to health and safety protocols.

Qualifications

• Degree or diploma in Culinary Arts, Hospitality Management, or a related field is preferred.
• Proven experience as a Chef de Partie or similar role in a hotel or resort setting, preferably in in‑room dining operations.
• Strong knowledge of food preparation techniques, plating, and kitchen equipment.
• Excellent time management and organizational skills.
• Ability to work under pressure in a fast‑paced environment.