Chef De Partie (Japanese)

Mactan Seascapes Services Inc.; Lapu-Lapu; On-site; PHP 180,000 - 240,000; Full time

Job summary

Crimson Resort & Spa Mactan in the Philippines is seeking a Demi Chef to join the kitchen team. You will supervise and participate in hot and cold food preparation, ensuring quality in line with Executive Chef standards.

Responsibilities include monitoring recipes, timing, and food displays, managing mise-en-place, and upholding safety standards. The role requires a culinary degree, 2+ years in a similar capacity, and strong communication skills.

Qualifications

• Graduate of Culinary or related courses or programs.
• With minimum 2 years experience in the same position or in a similar capacity.
• Previous experience as Demi Chef or similar position.
• Previous experience in a similar capacity in a hotel of the same standard.
• Can communicate well.
• Can start immediately.

Responsibilities

• Monitors food preparation, presentation and timing in accordance with standard recipes.
• Monitors Captain's orders.
• Controls the food dispense area during meal periods.
• Prepares monthly action plan; prepares daily to-do list.
• Prepares and utilizes Induction Checklist.
• Oversees mis-en-place preparation.
• Checks par stock of cooking supplies and equipment.
• Completes daily production reports.
• Analyses weekly, monthly production and cost statistics.
• Presents suggestions to Executive Chef and Sous Chef.
• Ensures quality and cleanliness of food displays.
• Implements safety standards and conducts training.

Skills

Communication

Can start immediately

Education

Culinary degree or related program

Job description

FILINVEST COMPANY: Crimson Resort & Spa Mactan

Under the direct supervision of the Sous Chef, this position is responsible for coordinating, supervising, and
participating in the preparation of hot and/or cold food within the assigned Kitchen, ensuring that the quality of work
conforms with the standards set by the Executive Chef.

• Monitors food preparation, presentation and timing in accordance withstandard recipes.


• Monitors Captain's orders.


• Controls the food dispense area during meal periods.


• Constantly compares performance to standards.


• Prepares monthly action plan. prepares daily to-do list


• Prepares and utilizes Induction Checklist.


• Prepares Market List for the Section.


• Oversees the preparation of mis-en-place.\\


• Checks par stock of cooking supplies and equipment.


• Completes daily production reports.


• Analyses weekly, monthly production, and cost statistics.


• Creates new menus and promotional items based on the outlet's clientele andmarketing analysis.


• Presents suggestions to Executive Chef and Sous Chef.


• Ensures the quality and cleanliness of food displays.


• Implements safety standards and conducts training.


• Performs any other duties and tasks that may be assigned by immediate superiorsto time.

QUALIFICATIONS:

• Graduate of Culinary or related courses or prorams\\


• With minimum 2 years experience in the same position or in a similarcapacity


• Previous experience as Demi Chef/ similar position


• Previous experience in a similar capacity in a hotel of the samestandard


• Can communicate well


• Can start immediately