Chef De Partie (Breads)

Culinary Adventures, Inc.; Batangas City; On-site; PHP 335,000 - 469,000; Full time

Benefits offered by this job

Free parking

Health insurance

Life insurance

On-site parking

Staff meals provided

Job summary

Culinary Adventures, Inc. in Batangas is seeking a qualified kitchen supervisor to oversee restaurant, banquet and production kitchen operations. You will supervise staff, ensure high quality food, maintain hygiene, and assist in menu planning.

The role requires leadership, culinary education, and at least 2 years’ experience in a restaurant environment. Weekend and holiday shifts are expected, with competitive benefits and on-site work at Mount Malarayat Golf and Country Club.

Qualifications

• Educational Attainment – completion of 4 years in College Major in Culinary Arts or HRM is preferred.
• Working Experience – at least 2 years related working experience in a restaurant and/or hotel/restaurant surroundings.
• Demonstrated leadership and ability to supervise staff and coordinate kitchen operations.

Responsibilities

• Follows company policies, procedures and kitchen standards.
• Supervises and motivates personnel in restaurant, banquet and production kitchen.
• Ensures cleanliness and hygiene of working areas at all times.
• Maintains portion control and reduces wastage and bi-products.
• Participates in menu planning and suggests new dishes.
• Trains new staff through on-the-job and classroom-style sessions.
• Collaborates with other departments to ensure high quality food and service.
• Ensures all items are presented attractively and served hot/cold as required.

Skills

Verbal English

Interpersonal skills

Team player

Communication skills

Safety and sanitation

Food and service passion

Multitasking

Willing to work weekends/holidays

HACCP knowledge

Education

4-year college degree in Culinary Arts or HRM

Job description

Job Description

Under the general guidance and the supervision of the Jr. Sous Chef / Sous Chef and within the limits of established policies and procedures and service skills manual of Culinary Adventures Inc.; Preparing menus in collaboration with colleagues. Ensuring adequacy of supplies at the cooking stations, preparing ingredients that should be frequently available.

DUTIES AND RESPONSIBILITIES

• Follows Culinary Adventures, Inc. Policies, procedures and kitchen standards.
• Provides supervision, direction and motivation to personnel deployed in the Restaurant / Banquet and production kitchen.
• Interacts and cooperates with other departments and other sections of the restaurant as appropriate.
• Prepares the best food possible, with the importance of the quality of the food.
• Familiar with the menu and knows the ingredients, methods of cooking and time it takes to prepare each item on the menu.
• Requires being critical that the items are properly prepared, served as hot and cold as the case may be.
• Supervises and monitors the performance of his subordinates.
• Ensures that working areas are kept clean at all times.
• Notifies the Sous Chef of any shortcomings in preparation, missing items in the store room.
• Makes sure that all perishable items are under proper refrigeration before closing of the establishment standards.
• Practice conservation and cost control all the times, not only for himself , but to instill the same in subordinates as well.
• Supervises and participates in preparation of all items prepared for outlets operation.
• Checks daily function sheet and reservation and daily menus to ensure appropriate production level.
• Comes up with creative presentation for all dishes as well as new ideas for new menus.
• Ensures all items are presented in an attractive and appetizing manner.
• Supervises and participates in restaurant buffet set ups and merchandising of products.
• Samples and taste all items served in the restaurant.
• Ensures that the portion control standards are followed as well as controlling wastage and bi-products.
• Conducts on the job skills training as well as classroom style for new staff, trainees and apprentices.
• Is responsible for hygiene and proper storage within the section / department.
• Makes sure all equipment is correctly handled and maintained.
• Participates in menu planning as appropriate.
• Establishes and maintains effective employee relations.
• Complies with the health and safety policy of Culinary Adventures, Inc..
• Effectively decides work schedule, assignments and disciplinary actions for management.
• Collaborates with the rest of the Culinary Adventures Inc. team to ensure high quality food and service.
• Improves food preparation methods based on feedback.
• Performs other jobs assigned by management from time to time.

MINIMUM JOB REQUIREMENTS

Educational Attainment – completion of 4 years in College Major in Culinary Arts or HRM is preferred.

Working Experience – at least 2 years related working experience in a restaurant and or a Hotel Restaurant

Skills and Proficiencies

• Verbal facility in Basic English
• Good interpersonal skills
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Available to work shifts during weekends and holidays.
• Knowledgeable in HACCP and Food Safety Management System.

• Free parking
• Health insurance
• Life insurance
• On-site parking
• Staff meals provided

Communication Skills English Language Strong Work Ethic Team Player Interpersonal Skills

Working Location

The Bakery by Culinary Adventures, Mount Malarayat Golf and Country Club, Lipa, 4217 Batangas, Philippines