Chef de Partie

Private Advertiser; Taguig; On-site; PHP 290,000 - 357,000; Full time

Job summary

Private Advertiser in Taguig, Philippines seeks a full-time Chef de Partie to join our kitchen team. This is a cross-trained line-cook role rotating across prep, grill, rice line, and packing stations, emphasizing versatility over specialization.

You will follow SOPs, maintain mise en place, and support daily setup and breakdown, with a focus on food safety, quality, and teamwork under the Head Chef.

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).
• Basic food safety knowledge; willingness to follow documented procedures.
• Able to work under pressure during peak service hours (lunch/dinner).
• Reliable, punctual, team-oriented.

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 experience

Versatility across stations

Food safety knowledge

Ability to work under pressure

Reliability and teamwork

Job description

About 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.

Key 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

About you

• 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