Chef de Partie (Boracay)

Hospitality Enterprise Resources Corporation; Aklan; On-site; PHP 335,000 - 603,000; Full time

Job summary

Crimson Resort & Spa Boracay in Malay, Aklan, part of Filinvest Hospitality Property, is seeking a Chef de Partie to join our kitchen team. The role requires at least 2 years in hospitality and experience with various cuisines, with responsibility for specific kitchen stations and maintaining high culinary standards.

You will guide junior kitchen staff, ensure mise en place, food safety, and timely service during operations and events, while upholding Spanish-inspired menu items and presentation

Qualifications

• At least 2 years of experience in hospitality.
• Preferably with experience in handling various cuisines.

Responsibilities

• Prepares and cooks assigned dishes according to recipes, quality standards, and presentation guidelines.
• Oversees a specific kitchen section (e.g., hot kitchen, cold kitchen, grill, or other assigned areas) and ensures smooth operations.
• Ensures proper mise en place, food preparation, and availability of ingredients before service.
• Maintains consistency in taste, quality, and plating of Spanish-inspired dishes.
• Coordinates with the culinary team to ensure timely preparation and service during restaurant operations and events.
• Monitors food safety, sanitation, and proper handling and storage of ingredients.
• Assists in training and guiding Commis Chefs and junior kitchen team members.
• Supports inventory monitoring and minimizes food waste through proper portion control and production practices.

Skills

Mise en place

Food safety

Team leadership

Recipe execution

Job description

Filinvest Hospitality Property: Crimson Resort & Spa Boracay (Malay, Aklan)

Experience: At least 2years of experience in the Hospitality Industry. Preferably with experience in handling various cuisines.

Create exceptional experiences with Filinvest Hospitality. We are hiring a Chef de Partiewith the following expertise:

• Prepares and cooks assigned dishes according to recipes, quality standards, and presentation guidelines.

• Oversees a specific kitchen section (e.g., hot kitchen, cold kitchen, grill, or other assigned areas) and ensures smooth operations.

• Ensures proper mise en place, food preparation, and availability of ingredients before service.

• Maintains consistency in taste, quality, and plating of Spanish-inspired dishes.

• Coordinates with the culinary team to ensure timely preparation and service during restaurant operations and events.

• Monitors food safety, sanitation, and proper handling and storage of ingredients.

• Assists in training and guiding Commis Chefs and junior kitchen team members.

• Supports inventory monitoring and minimizes food waste through proper portion control and production practices.