Chef De Partie in Taguig 35K Salary

Dempsey Resource Management Inc.; Taguig; Vor Ort; PHP 240.000 - 360.000; Vollzeit

Benefits dieser Stelle

Service charge allotment

Incentive leaves after 1 year

Vacation leave cash-out

Medical reimbursement

Zusammenfassung

GILDED COOKS INC. | VOYAGE KITCHEN is seeking a dedicated kitchen station chef to manage a section, execute recipes, and plate to standard while keeping the line organized and efficient.

You will maintain mise en place, ensure food safety, and collaborate with the Sous Chef and other sections to deliver high-quality dishes during peak service.

Qualifikationen

• Professional kitchen experience in a restaurant, hotel, or similar operation.
• Ability to follow standardized recipes and plating specs accurately.
• Mise en place, station management, portion control and time management.
• Knowledge of food safety, sanitation, hygiene, and safe handling.
• Capable of working with other kitchen sections and accepting direction.
• Demonstrates attention to detail, reliability, and discipline during busy service.
• Understanding of stock rotation, inventory control, and waste reduction.
• Flexibility to work opening, mid, closing shifts including weekends/holidays.
• Formal culinary training or equivalent experience preferred; food safety cert is a plus.

Aufgaben

• Manage daily operations of the assigned kitchen section including prep, cook, plating, replenishment and close-down.
• Prepare and execute menu items per approved recipes, portions, and plating guides.
• Complete mise en place before service and keep station stocked, organized and clean.
• Maintain consistent taste, texture, temperature, appearance, and portion control.
• Coordinate with Sous Chef and other sections for smooth handovers and service.
• Check ingredients for quality, receiving, storage, labeling, rotation and handling.
• Follow HACCP, sanitation, hygiene and food safety practices; keep station orderly.
• Monitor usage, assist with stock counts and requisitions; report issues promptly.
• Minimize waste and errors by following standardized recipes and yields.
• Operate kitchen equipment safely and report faults or hazards promptly.
• Assist in training commis chefs and other staff as needed.
• Support menu trials, standardization and updates to procedures as directed.
• Maintain focus during peak service and comply with airport operational requirements.
• Perform other duties related to kitchen operations as assigned.

Kenntnisse

Professional kitchen experience

Cooking and plating skills

Mise en place management

Food safety and HACCP knowledge

Team collaboration

Attention to detail

Stock rotation & inventory control

Flexibility to work shifts

Culinary training or equivalent

Food safety certification

Ausbildung

Formal culinary training

Food safety certification (advantage)

Jobbeschreibung

OBJECTIVE

Take responsibility for an assigned kitchen section and ensure that all mise en place, preparation, cooking, and plating are completed accurately, safely, and on time. Consistently execute Voyage Kitchen’s approved recipes and presentation standards while maintaining station organization, product quality, food safety, and efficient use of ingredients.

REPORTING

Reports to the Sous Chef and Head Chef. Works closely with other kitchen team members and the Restaurant Manager as required.

Key Duties And Responsibilities

• Manage the daily operations of the assigned kitchen section, including preparation, cooking, plating, replenishment, and close-down procedures.


• Prepare and execute menu items according to approved recipes, preparation methods, portion sizes, plating guides, and quality standards.


• Complete mise en place before service and ensure the station is properly stocked, organized, clean, and ready for expected service volume.


• Maintain consistent taste, texture, temperature, appearance, and portion control for all dishes prepared in the assigned section.


• Coordinate with the Sous Chef and other sections to ensure smooth handovers, timely food preparation, and coordinated service.


• Check ingredients for quality and freshness and ensure proper receiving, storage, labeling, date marking, rotation, and handling.


• Follow food safety, sanitation, hygiene, and HACCP principles; maintain a clean and orderly station throughout preparation and service.


• Monitor ingredient usage and assist with stock counts and requisitions; report low stock, spoilage, waste, and quality concerns promptly.


• Minimize food waste and preparation errors by following standardized recipes, yield expectations, and portioning requirements.


• Use kitchen equipment correctly and safely and promptly report equipment faults, maintenance needs, or workplace hazards.


• Assist in training and guiding commis chefs or other team members assigned to the section when required.


• Support menu trials, recipe standardization, and updates to preparation or plating procedures as directed by the Head Chef or Sous Chef.


• Maintain focus and composure during peak service periods and comply with airport operational requirements and service timelines.


• Perform other reasonable duties related to kitchen operations as assigned by the Sous Chef, Head Chef, or management.

GILDED COOKS INC. | VOYAGE KITCHEN | JOB DESCRIPTION

Qualifications

• Professional kitchen experience in a restaurant, hotel, or comparable food service operation; experience managing a kitchen section is preferred.


• Good cooking and preparation skills, with the ability to follow standardized recipes and plating specifications accurately.


• Strong mise en place, station management, portion control, and time-management skills.


• Knowledge of food safety, sanitation, hygiene, and safe food handling practices.


• Ability to work collaboratively with other kitchen sections and respond constructively to direction and feedback.


• Attention to detail, reliability, discipline, and ability to maintain quality during busy service periods.


• Basic awareness of stock rotation, inventory control, food waste reduction, and ingredient handling.


• Flexibility to work shifting schedules, including opening, mid, closing, weekend, and holiday shifts.


• Formal culinary training or equivalent professional experience preferred; food safety certification is an advantage.

Work Schedule And Benefits

• Work 48 hours per week on a six (6)-day workweek, exclusive of a daily one-hour meal break.


• Work on a shifting basis, which may include opening, mid, and closing shifts, as well as weekends and holidays, according to Voyage Kitchen’s operational requirements. Rest days will be scheduled by management in accordance with business requirements and applicable law.


• Any additional hours rendered beyond scheduled work hours shall be subject to offsetting arrangements in accordance with company policy and applicable labor laws, and shall not be treated as automatic overtime entitlement.


• Eligible for mandatory government benefits and other benefits provided under existing company policy.


• Service Charge allotment, distributed every 15th of the month once the store is open, in accordance with company policy.


• Incentive Leaves: a five (5)-day combination of paid sick leave or vacation leave after one year of service, in accordance with company policy.


• Unused vacation leave is convertible to cash after one year of employment, subject to company policy.


• Medical/hospitalization reimbursement may be provided after one year of service, in accordance with the company health policy and applicable company-approved limit.

Code- DRMI-00398