Chef de Partie: Kitchen Lead, Cost & Menu Innovator

Private Advertiser; Mandaluyong; On-site; PHP 420,000 - 600,000; Full time

Job summary

Private Advertiser in Mandaluyong, Metro Manila is seeking a Chef de Partie to oversee kitchen operations, manage costs, implement recipe manuals and workflows, and coordinate with the F&B Manager and R&D on new dishes. Reporting to the BOH Operations Head, the role combines leadership with hands-on cooking and cost optimization.

The CDP will supervise staff, ensure health and safety standards, manage inventory, scheduling, and recipe costing, while driving continuous improvement in kitchen

Qualifications

• Bachelor’s/college degree in hotel/restaurant management or equivalent.
• At least 3 years of experience as a CDP or senior culinary role.
• Strong background in kitchen operations, costing, inventory and team supervision.
• Knowledgeable in HACCP and Food Safety.

Responsibilities

• Oversee daily kitchen operations from forecasting, production, preparation, and service execution.
• Prepare and submit daily, weekly, and monthly kitchen reports to the BOH Operations Head.
• Coordinate with R&D for new dishes and with F&B for production planning.
• Manage inventory, purchasing requests, and supplier coordination.
• Ensure proper scheduling of kitchen shifts and staff mentorship.
• Maintain cleanliness, safety standards, and proper storage of food.
• Implement SOPs and monitor kitchen performance and cost controls.

Skills

Kitchen operations

Costing

Food safety

Team supervision

HACCP knowledge

Education

Bachelor's/College Degree, Hotel & Restaurant Management or equivalent

Job description

Private Advertiser in Mandaluyong, Metro Manila is seeking a Chef de Partie to oversee kitchen operations, manage costs, implement recipe manuals and workflows, and coordinate with the F&B Manager and R&D on new dishes. Reporting to the BOH Operations Head, the role combines leadership with hands-on cooking and cost optimization.

The CDP will supervise staff, ensure health and safety standards, manage inventory, scheduling, and recipe costing, while driving continuous improvement in kitchen