Chef de Partie

Hammerjack Pty Ltd; Taguig; On-site; PHP 335,000 - 614,000; Full time

Job summary

Hammerjack Pty Ltd is seeking a versatile Chef de Partie to join our kitchen team in Taguig/BGC on-site. This full-time role rotates across stations (prep, grill, rice line, packing) to emphasize adaptability over specialization.

You'll work under the Head Chef, follow SOPs and recipes, maintain mise en place, assist with daily setup and breakdown, and ensure safety and quality across stations during peak lunch and dinner service.

Qualifications

• Prior experience as a line cook / Chef de Partie in a restaurant, hotel, or commissary kitchen.
• Comfortable working across multiple stations (not station-locked).
• Able to work under pressure during peak service hours (lunch/dinner).
• Basic food safety knowledge; willingness to follow documented procedures.

Responsibilities

• Execute dishes to standard recipe and portion specs across 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 promptly to Head Chef.

Skills

Versatility across stations

Line cook / Chef de Partie experience

Teamwork under pressure

Job description

The Role

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 stationsCommunicate 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