Chef de Partie – Hot Kitchen

Makati Life Nurture Medical Center Inc.; Makati; On-site; PHP 279,000 - 424,000; Full time

Job summary

Makati Life Nurture Medical Center Inc. in Metro Manila is seeking a Chef de Partie – Hot Kitchen to lead a hot kitchen station, ensuring timely preparation and high-quality hospital meals according to approved menus and recipes.

You will supervise mise en place, monitor cooking temperatures, coordinate with Dietitian and Nutrition Services, and maintain sanitation and consistency across all dishes in a high-volume healthcare setting.

Qualifications

• Graduate of Culinary Arts or related field preferred.
• 2–3 years of relevant experience in hot kitchen operations.
• Experience as Chef de Partie or similar role preferred.
• Experience in hospital or hotel kitchens advantageous.
• Strong knowledge of hot kitchen methods and food production.
• Ability to stand for long periods and perform repetitive tasks.

Responsibilities

• Prepare, cook, and produce hot kitchen dishes according to approved menus and recipes.
• Handle preparation of meat, poultry, seafood, vegetables, sauces, soups, stocks.
• Ensure consistency in taste, texture, appearance, portion size.
• Monitor cooking times and temperatures for safety.
• Perform mise en place before each service and prep for shifts.
• Own the hot kitchen station and ensure readiness.
• Coordinate with other kitchen stations for smooth production.
• Coordinate with Dietitian and Nutrition Services regarding patient meals.
• Comply with food safety, sanitation, and infection prevention standards.
• Maintain clean, safe, organized work environment.

Skills

Hot kitchen operations

Food safety

Mise en place

Team coordination

Knife skills

Menu execution

Education

Culinary Arts degree

Hotel/Restaurant Management

Foodservice Certification

Job description

About the role

The Chef de Partie – Hot Kitchen is responsible for managing an assigned hot kitchen station and ensuring the timely preparation, cooking, and production of high-quality meals in accordance with approved menus, standardized recipes, food safety requirements, and hospital dietary standards. The role supports daily kitchen operations by maintaining consistency in food quality, taste, portioning, presentation, and temperature while ensuring proper sanitation, food handling, inventory control, and efficient use of ingredients. The position works closely with the culinary, dietary, and food service teams to meet the meal requirements of patients, employees, doctors, and other hospital customers.

Key responsibilities

• Prepare, cook, and produce hot kitchen dishes according to approved menus, standardized recipes, production schedules, and established quality standards

• Handle the preparation of meat, poultry, seafood, vegetables, sauces, soups, stocks, and other hot food items as assigned

• Ensure consistency in taste, texture, appearance, portion size, and overall food quality

• Monitor cooking times and food temperatures to ensure meals are prepared safely and served at the required temperature

• Perform proper mise en place before each meal service and ensure adequate preparation for succeeding shifts

• Take ownership of the assigned hot kitchen station and maintain readiness throughout the shift

• Coordinate with other kitchen stations to ensure smooth and timely meal production

• Coordinate with the Dietitian and Food & Nutrition Services team regarding patient meal requirements and dietary restrictions

• Strictly comply with food safety, sanitation, hygiene, and infection prevention standards

• Maintain a clean, safe, and organized work environment

About you

• Graduate of Culinary Arts, Hotel and Restaurant Management, Hospitality Management, Food Service Management, or a related course is preferred

• At least 2–3 years of relevant culinary experience, with substantial exposure to Hot Kitchen operations

• Experience as a Chef de Partie, Demi Chef de Partie, Senior Cook, or equivalent position is preferred

• Experience in a hospital, hotel, restaurant, catering operation, or other high-volume food production environment is an advantage

• Strong knowledge of hot kitchen operations and food production

• Knowledge of various cooking methods including sautéing, frying, steaming, roasting, grilling, braising, and boiling

• Knowledge of proper knife handling and basic butchery/preparation techniques

• Familiarity with standardized recipes, portion control, and production planning

• Knowledge of food safety, sanitation, and proper food handling practices

• Able to stand, walk, bend, lift, and perform repetitive kitchen activities throughout the shift