Chef De Partie

Hotel Kamana Sanctuary Resort and Spa; Subic; On-site; PHP 279,000 - 502,000; Full time

Job summary

Kamana Sanctuary Resort and Spa in Subic is seeking a Chef De Partie to lead a kitchen station, ensuring high-quality preparation and plating. You will plan menus, supervise junior cooks, and uphold food safety and hygiene standards in a full-time, on-site role.

You will coordinate with the Sous Chef and Head Chef on daily operations, assist with inventory, ordering, and minimizing waste, and contribute to new resort concepts while delivering an exceptional guest experience.

Qualifications

• Experience as Chef De Partie or similar position.
• Knowledge of food safety, sanitation standards, and HACCP.
• Ability to supervise commis and junior cooks.
• Experience with menu planning and portion control.
• Culinary education or certification preferred.

Responsibilities

• Plan and execute menu items for the station.
• Supervise and train junior kitchen staff and commis.
• Enforce food safety and hygiene standards across the kitchen.
• Assist with inventory control, ordering, and waste minimization.
• Collaborate with Sous Chef and Head Chef on daily operations.

Skills

Culinary skills

Food safety HACCP

Team supervision

Menu planning

Inventory basics

Education

Culinary education/certification

Job description

Company Description

Kamana Sanctuary is a serene destination resort nestled between an old-growth rainforest and the gentle Nabasan Bay, offering guests a peaceful escape from the pace of city life. Surrounded by majestic mountaintops, lush rainforests, and beautiful bayside sunsets, the property emphasizes relaxation and rejuvenation. Each room is designed with modern comforts to ensure guests leave refreshed and recharged. The resort’s tranquil environment and thoughtful hospitality make it an appealing workplace for individuals who value nature, service excellence, and a calm, restorative atmosphere.

Role Description

The Chef De Partie is a full-time, on-site role based in Subic, responsible for managing a specific kitchen section and ensuring high-quality food preparation and presentation. This role includes planning and executing menu items, supervising and training junior kitchen staff, and maintaining consistency in taste, portioning, and plating. The Chef De Partie will follow and enforce food safety and hygiene standards, coordinate with the Sous Chef and Head Chef on daily operations, and assist with inventory control, ordering, and minimizing food waste. The position also involves contributing to new menu ideas that reflect the resort’s sanctuary concept, supporting special events, and collaborating with the broader food and beverage team to deliver an exceptional guest experience.

Qualifications

• Strong culinary skills in hot and cold kitchen preparation, sauce making, and plating, with experience as a Chef De Partie or in a similar position.
• Knowledge of food safety, sanitation standards, and HACCP practices, with a commitment to maintaining a clean and organized workstation.
• Ability to supervise, coach, and support commis and junior cooks, fostering teamwork and a respectful, inclusive kitchen culture.
• Experience with menu planning, portion control, and basic inventory management, including stock rotation and minimizing food waste.
• Relevant culinary education or certification from a recognized institution is preferred.
• Previous experience in hotels, resorts, or high-end restaurants is an advantage.
• Good communication skills and the ability to work efficiently under pressure during busy service periods.
• Willingness to work flexible hours, including weekends and holidays, and to be based on-site in Subic.