Chef de Partie - Hot Kitchen, High‑Volume Mastery

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 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.