Chef de Partie (5 days/week including cold kitchen)

JR FOODS PTE. LTD.; Santo Niño 1st; On-site; PHP 240,000 - 420,000; Full time

Job summary

JR FOODS PTE. LTD. is seeking an experienced kitchen lead to oversee a designated station and ensure all menu items are prepared to standardized recipes and presentation standards.

You will supervise line cooks, coach performance, and manage mise en place, portioning, storage, and stock rotation while maintaining HACCP-compliant temperatures and food safety practices.

Qualifications

• Experience leading a designated kitchen station.
• Ability to train line cooks and provide on-the-job coaching.
• Knowledge of HACCP and food safety principles.
• Experience executing menus, portions, and presentation standards.

Responsibilities

• Lead designated kitchen station (Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar).
• Prepare and cook all menu items to standardized recipes, portions, and presentation standards.
• Supervise and train line cooks assigned to the station; provide coaching and feedback.
• Manage mise en place, ingredient prep, portioning, storage, and par stock levels.
• Ensure food is prepared, held, and served at correct temperatures per HACCP.

Skills

Leadership

Cooking

Staff Training

HACCP compliance

Stock management

Communication

Cleanliness

Event catering

Job description

• Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)
• Prepare and cook all menu items to standardized recipes, portions, and presentation standards
• Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback
• Manage station mise en place: ingredient prep, portioning, storage, and par stock levels
• Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements
• Monitor and minimize food waste; manage daily leftover and stock rotation
• Communicate effectively with the Unit Chef on production planning, menu changes, and special requests
• Maintain station cleanliness, equipment upkeep, and personal hygiene standards
• Support special functions, themed promotions, and event catering from the kitchen
• Cover adjacent stations or support prep kitchen when required