Chef de Partie (Hot Kitchen)

Hospitality Enterprise Resources Corporation; Tili; On-site; PHP 279,000 - 502,000; Full time

Job summary

Filinvest Hospitality Property: Grafik Pine House Baguio is hiring a Chef de Partie (Hot Kitchen) to oversee a designated kitchen section and ensure excellence in food preparation and presentation. The role requires at least 1 year of related experience and a strong focus on quality, safety, and efficiency.

Responsibilities include mise en place, cooking to standardized recipes, and contributing to menu development while maintaining HACCP guidelines and clean, well-organized workstations.

Qualifications

• At least 1 year of related kitchen experience.
• Experience in hot kitchen operations preferred.

Responsibilities

• Oversee and manage a designated section of the kitchen (e.g., hot kitchen, cold kitchen, pastry, butchery).
• Prepare and cook food items according to standardized recipes, portion controls, and presentation guidelines.
• Ensure all dishes are cooked to high quality, maintaining consistency in taste, texture, and appearance.
• Assist in mise en place to ensure smooth service operations.
• Assist in menu development by suggesting innovative dishes and refining existing recipes.
• Conduct regular quality checks to ensure dishes meet brand and guest expectations.
• Operate kitchen equipment safely, including grills, ovens, fryers, and blenders.
• Work efficiently under pressure in a fast-paced environment while maintaining attention to detail.

Skills

Culinary Skills

Food Knowledge

Communication

Problem Solving

Menu Knowledge

Attention to Detail

Equipment Operation

Multitasking

Efficiency

Team Player

Adaptability

Reliability

Job description

Filinvest Hospitality Property: Grafik Pine House Baguio

Experience: At least 1 year of related work experience.

Create exceptional experiences with Filinvest Hospitality. We are hiring a Chef de Partie (Hot Kitchen) with the following expertise:

Delivery of Excellent Products and Services

• Oversee and manage a designated section of the kitchen (e.g., hot kitchen, cold kitchen, pastry, butchery, etc.).
• Prepare and cook food items according to standardized recipes, portion controls, and presentation guidelines.
• Ensure all dishes are cooked to the highest quality, maintaining consistency in taste, texture, and appearance.
• Assist in mise en place (preparing ingredients, chopping, marinating, etc.) to ensure smooth service operations.
• Assist in menu development by suggesting innovative dishes and refining existing recipes.
• Conduct regular quality checks to ensure dishes meet brand and guest expectations.
• Operate kitchen equipment properly and safely, including grills, ovens, fryers, and blenders.
• Work efficiently under pressure in a fast-paced environment while maintaining attention to detail.

Operational Excellence and Food Safety

• Maintain cleanliness and organization in the workstation, adhering to sanitation and hygiene protocols.
• Ensure all food items are stored, labeled, and rotated properly to prevent waste and contamination (FIFO method).
• Follow food safety regulations, including HACCP (Hazard Analysis and Critical Control Points) guidelines.
• Regularly inspect ingredients and finished dishes for freshness, quality, and adherence to standards.
• Work closely with other sections to coordinate food preparation and timely service.
• Communicate effectively with fellow kitchen staff to maintain efficiency and prevent delays.
• Assist in monitoring food inventory levels, reporting shortages, and replenishing stock as needed.
• Follow kitchen standard operating procedures (SOPs) to ensure consistency and operational efficiency.
• Follow portion control guidelines to minimize food waste and maintain cost efficiency.
• Support kitchen initiatives focused on sustainability and responsible ingredient sourcing.

Cost Control and Inventory Management

• Monitor portion control and ingredient usage to minimize food waste and maintain cost efficiency.
• Assist in inventory tracking, stock ordering, and supplier coordination.
• Utilize ingredients effectively, ensuring minimal wastage and maximum utilization of kitchen resources.
• Report any damaged or expired products to the Sous Chef for proper handling and disposal.
• Ensure proper handling and storage of perishable and non-perishable ingredients.
• Ensure timely recording of production reports in the inventory management system.

Competencies and Skills Required

• Culinary Skills & Food Knowledge: Expertise in preparing and cooking a variety of dishes, from appetizers to main courses and desserts.
• Excellent Communication: Ability to engage with customers clearly, actively listen, and respond to their needs.
• Positive Attitude: Friendly, approachable, and enthusiastic demeanor to create a welcoming environment.
• Problem Resolution: Handles unexpected challenges in the kitchen, such as ingredient shortages or high-volume orders.
• Menu Knowledge: In-depth knowledge of outlet offerings.
• Attention to Detail: Focus on consistency in food preparation, presentation, and taste.
• Equipment Operation: Skilled in using kitchen equipment.
• Inventory Management: Basic knowledge of stock rotation, monitoring supplies, and reporting shortages.
• Multitasking: Ability to manage multiple orders efficiently during peak hours without compromising quality.
• Efficiency: Strong focus on productivity while maintaining high standards.
• Team Player: Works well in a collaborative environment, supporting colleagues as needed.
• Adaptability: Flexible and able to adjust to new tasks, environments, and busy service periods.
• Reliability: Punctual, dependable, and consistently performs duties with minimal supervision.