Chef de Partie

Supernova Ventures OPC; Taguig; On-site; PHP 300,000 - 420,000; Full time

Job summary

Supernova Ventures OPC in Taguig is seeking a flexible full-time Chef de Partie to join our kitchen team. This cross-trained line role rotates across stations, so versatility matters more than specialization.

You will execute dishes to standard recipes, maintain mise en place, and follow SOPs while working under the Head Chef. Training is provided for our specific menu.

Qualifications

• Prior experience as a line cook in a restaurant, hotel, or commissary kitchen.
• Comfortable working across multiple stations and not station-locked.
• Basic food safety knowledge; willingness to follow documented procedures.
• Able to work under pressure during peak lunch/dinner service hours.
• Reliable, punctual, team-oriented.
• No prior experience with our specific menu required — training provided.

Responsibilities

• Execute dishes to standard recipe and portion specs across multiple stations as assigned.
• Maintain mise en place and prep schedules ahead of service.
• Follow food safety, storage, and inventory procedures (chiller/freezer ageing, FIFO).
• Support daily kitchen setup and breakdown, including rice pre-cooking before operating hours.
• Work under the direction of the Head Chef, following written SOPs.
• Maintain cleanliness and organization of assigned stations.
• Communicate issues (stock, equipment, quality) promptly to the Head Chef.

Skills

Line cook exp

Multi-station versatility

Food safety basics

Pressure tolerance

Team player

Job description

We're looking for a full-time Chef de Partie to join our kitchen team. This is a cross‑trained line position — you'll rotate across stations (prep, grill, rice line, packing) rather than owning a single fixed station, so versatility matters more than specialization.

Responsibilities

• Execute dishes to standard recipe and portion specs across multiple stations as assigned
• Maintain mise en place and prep schedules ahead of service
• Follow food safety, storage, and inventory procedures (chiller/freezer ageing, FIFO)
• Support daily kitchen setup and breakdown, including rice pre‑cooking before operating hours
• Work under the direction of the Head Chef, following written SOPs
• Maintain cleanliness and organization of assigned stations
• Communicate issues (stock, equipment, quality) promptly to the Head Chef

Requirements

• Prior experience as a line cook / Chef de Partie in a restaurant, hotel, or commissary kitchen
• Comfortable working across multiple stations (not station-locked)
• Basic food safety knowledge; willingness to follow documented procedures
• Able to work under pressure during peak service hours (lunch/dinner)
• Reliable, punctual, team‑oriented
• No prior experience with our specific menu required — training provided

Full‑time

Taguig / BGC area — on‑site kitchen role