Chef de Partie - Hot

Bluewater Resorts; Lapu-Lapu; On-site; PHP 300,000 - 540,000; Full time

Job summary

Bluewater Resorts in Lapu-Lapu, Philippines, seeks a Chef de Partie – Hot Kitchen to manage a specific hot kitchen section, ensuring consistent quality and proper preparation in line with the resort’s brand. You will supervise Commis, coordinate with the Sous Chef, and maintain high hygiene and safety standards.

The role requires 2–4 years in a hotel/resort, strong hot kitchen knowledge, leadership, and flexibility to work shifts, weekends, and holidays.

Qualifications

• Graduate of Culinary Arts, Hospitality, or related course is an advantage.
• At least 2–4 years of experience in a similar role in a hotel or resort setting.
• Strong knowledge of hot kitchen operations and cooking techniques.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good leadership and team coordination skills.
• Strong sense of responsibility, discipline, and attention to detail.
• Knowledge of food safety, sanitation, and hygiene standards.
• Willing to work on shifts, weekends, and holidays.

Responsibilities

• Oversee daily operations of the assigned hot kitchen section (e.g., sauté, grill, sauce, or main kitchen).
• Prepare, cook, and present dishes according to established recipes and quality standards.
• Ensure food quality, portion control, and presentation meet hotel and brand standards.
• Supervise and train Commis and kitchen staff assigned to the section.
• Coordinate with Sous Chef and other kitchen sections to ensure smooth service flow.
• Maintain cleanliness, sanitation, and organization of the work area in compliance with food safety standards.
• Monitor food stock levels, minimize waste, and assist in inventory control.
• Ensure proper handling, storage, and labeling of food items.
• Comply with HACCP, food safety, and health regulations at all times.
• Assist in menu development, food costing, and food tasting when required.
• Perform other kitchen-related duties as assigned by the Executive Chef or Sous Chef.

Skills

Leadership

Team coordination

Pressure handling

Food safety

Attention to detail

Education

Culinary Arts/Hospitality degree (advantage)

Job description

Job Summary

The Chef de Partie – Hot Kitchen is responsible for managing a specific section of the hot kitchen, ensuring consistent food quality, proper food preparation, and adherence to hygiene and safety standards. The role supports smooth kitchen operations while maintaining high culinary standards in line with the resort’s brand and guest expectations.

Key Responsibilities

• Oversee daily operations of the assigned hot kitchen section (e.g., sauté, grill, sauce, or main kitchen).

• Prepare, cook, and present dishes according to established recipes and quality standards.

• Ensure food quality, portion control, and presentation meet hotel and brand standards.

• Supervise and train Commis and kitchen staff assigned to the section.

• Coordinate with Sous Chef and other kitchen sections to ensure smooth service flow.

• Maintain cleanliness, sanitation, and organization of the work area in compliance with food safety standards.

• Monitor food stock levels, minimize waste, and assist in inventory control.

• Ensure proper handling, storage, and labeling of food items.

• Comply with HACCP, food safety, and health regulations at all times.

• Assist in menu development, food costing, and food tasting when required.

• Perform other kitchen-related duties as assigned by the Executive Chef or Sous Chef.

Qualifications

• Graduate of Culinary Arts, Hospitality, or related course is an advantage.

• At least 2–4 years of experience in a similar role in a hotel or resort setting.

• Strong knowledge of hot kitchen operations and cooking techniques.

• Ability to work under pressure in a fast-paced kitchen environment.

• Good leadership and team coordination skills.

• Strong sense of responsibility, discipline, and attention to detail.

• Knowledge of food safety, sanitation, and hygiene standards.

• Willing to work on shifts, weekends, and holidays.