Chef de Partie (Cross-Trained Line Cook)

Supernova Ventures OPC; Taguig; On-site; PHP 350,000 - 520,000; Full time

Job summary

Supernova Ventures OPC in Taguig, Philippines is seeking a full-time Chef de Partie to join our kitchen team. This cross-trained role rotates across stations (prep, grill, rice line, packing), so versatility matters more than specialization.

You will execute dishes to standard recipes, maintain mise en place, follow food safety procedures, and support setup and breakdown under the Head Chef. The ideal candidate will work well under pressure, be reliable and team-oriented.

Qualifications

• Prior experience as a line cook or Chef de Partie in a restaurant, hotel, or commissary kitchen.
• Comfortable working across multiple stations and not station-locked.
• Basic food safety knowledge and willingness to follow documented procedures.

Responsibilities

• Execute dishes to standard recipe and portion specs across multiple stations as assigned.
• Maintain mise en place and prep schedules ahead of service.
• Follow food safety, storage, and inventory procedures (FIFO).
• Support daily kitchen setup and breakdown, including rice pre-cooking before operating hours.
• Work under the direction of the Head Chef, following written SOPs.
• Maintain cleanliness and organization of assigned stations.
• Communicate issues (stock, equipment, quality) promptly to the Head Chef.

Skills

Line cook experience

Multi-station versatility

Food safety basics

Work under pressure

Reliability & punctuality

Team orientation

Job description

About the role

We're looking for a full-time Chef de Partie to join our kitchen team. This is a cross-trained line position — you'll rotate across stations (prep, grill, rice line, packing) rather than owning a single fixed station, so versatility matters more than specialization.

Key responsibilities

• Execute dishes to standard recipe and portion specs across multiple stations as assigned
• Maintain mise en place and prep schedules ahead of service
• Follow food safety, storage, and inventory procedures (chiller/freezer ageing, FIFO)
• Support daily kitchen setup and breakdown, including rice pre-cooking before operating hours
• Work under the direction of the Head Chef, following written SOPs
• Maintain cleanliness and organization of assigned stations
• Communicate issues (stock, equipment, quality) promptly to the Head Chef

About you

• Prior experience as a line cook / Chef de Partie in a restaurant, hotel, or commissary kitchen
• Comfortable working across multiple stations (not station-locked)
• Basic food safety knowledge; willingness to follow documented procedures
• Able to work under pressure during peak service hours (lunch/dinner)
• Reliable, punctual, team-oriented