Chef De Partie - Amanpulo

Aman; Metro Manila; On-site; PHP 250,000 - 400,000; Full time

Job summary

Aman in Metro Manila is seeking an experienced kitchen supervisor to manage daily operations, ensure high-quality food presentation, and lead a team of kitchen staff to meet standards.

The role involves training, enforcing safety and hygiene regulations, and coordinating with the executive team to optimize crew levels and performance.

Responsibilities

• Ensure the efficient operation of his area by administration, planning, and analysing operations daily with the chef and sous chef.
• Maintain company standards of food presentation and service; direct and work with commis, steward, waiter/waitress, and other staff.
• Monitor the quality of food taste and presentation and consult with the chef and the Sous Chef as needed.
• Establish and maintain training programs; work with the Chef de Cuisine and Executive Chef on crew selection and proper manning levels.
• Ensure that U.S.P.H and FSMS standards are maintained and set projects with measurable targets.

Job description

Job Description:

• Ensure the efficient operation of his respective area by administration, planning, and analysing operations on a day-to-day basis, with the chef and the sous chef.
• Always be a willing team worker. Accepts and performs special assignments within or outside his department as requested by the Immediate Head or Management.
• Keeps abreast of all company policies, code of conduct & behaviour by reading and understanding all guidelines issued pertaining to such matters; and performing such duties and functions as specified in the guidelines.
• Perform other tasks as assigned by immediate superior or management.
• Maintain the company standards of food presentation and service.
  • Direct and work closely with his team of commis, steward, waiter/waitress, and other employees.
  • Monitor the quality of food taste and presentation and have regular consultations with the chef and the Sous Chef when necessary.
  • Make all food delivery requisitions, which must be approved by the Executive Chef and ensures that all non-prepared food items must be returned to the storeroom on a day-to-day basis.
  • Control the preparation and cooking of all food for quality and nutritional values.
  • Controls and minimizes waste, maintains cleanliness of the kitchen and ensures that kitchen equipment is properly used.
  • Inspect product to ensure that company’s product specifications are maintained.
  • Ensures that by the end of the shift, cleaning duties are performed satisfactorily.
• To establish and maintain training programs.
  • Work with the Chef de Cuisine and Executive Chef to ensure proper crew selection and maintaining of proper manning levels.
  • Monitor personnel in his area (i.e. hygiene and uniforms).
  • Make recommendations to the chef regarding progress and performance of his subordinates.
  • Ensure that the U.S.P.H and FSMS standards are maintained.
  • Set special projects and target levels and monitors the achievement of the same.