Chef De Partie

The Inflatable Island Beach Club; Zambales; On-site; PHP 223,200 - 334,800; Full time

Job summary

A vibrant beach club in Zambales is looking for a skilled chef to prepare and present high-quality dishes. The candidate must have at least 3 years of culinary experience, strong leadership skills, and a solid understanding of food safety practices. The role involves supervising junior chefs, ensuring food quality, and maintaining a safe and clean kitchen environment. Join a dynamic team in a fun setting!

Qualifications

• At least 3 years of experience working in a professional kitchen, ideally as a commis chef.
• Thorough understanding of a specific kitchen station (e.g., grill, sauté, pastry).
• Ability to supervise and train junior chefs effectively.

Responsibilities

• Prepare food by chopping, measuring, weighing, and butchering ingredients.
• Cook food and make sauces while plating dishes attractively.
• Maintain food quality to meet customer expectations.
• Supervise and train junior cooks while enforcing health regulations.
• Keep kitchen equipment safe and report any damage.

Skills

Culinary experience

Leadership skills

Food safety knowledge

Communication skills

Time management

Knife skills

Education

Completion of a culinary arts program or apprenticeship

Job description

Responsibilities

• Prepare food:Chop, measure, weigh, and butcher ingredients
• Cook food:Make sauces and plate food attractively
• Maintain food quality:Ensure food meets customer expectations
• Supervise other chefs:Train and supervise junior cooks
• Operate kitchen equipment:Use kitchen equipment safely and report any damage
• Coordinate with other chefs:Work with other chefs to ensure smooth kitchen operations
• Modify recipes:Assist with creating new dishes or modifying existing recipes
• Enforce health regulations:Follow health and food safety standards
• Keep kitchen clean:Clean the kitchen after and between meals

Qualifications

• Culinary experience:At least 3 years of experience working in a professional kitchen, ideally with experience as a commis chef.
• Culinary training:Completion of a culinary arts program or apprenticeship is preferred.
• Station expertise:Thorough understanding of a specific kitchen station (e.g., grill, sauté, pastry) and the techniques involved in preparing dishes from that station.
• Leadership skills:Ability to supervise and train junior chefs, ensuring they follow proper procedures and maintain quality standards.
• Food safety knowledge:Awareness of food hygiene practices and adherence to safety regulations.
• Communication skills:Effective communication with both kitchen staff and other departments to ensure smooth operations.
• Time management:Ability to work efficiently under pressure and meet deadlines.
• Knife skills:Excellent knife handling skills for precise food preparation.