Chef de Partie: Kitchen Station Lead

Sycip Culinary Concepts OPC; Cavite City; On-site; PHP 290,000 - 402,000; Full time

Benefits offered by this job

Birthday Leave

Maternity & Paternity Leave

Sick Leave

Vacation Leave

Job summary

The Fatted Calf in Cavite, Philippines is seeking a Chef de Partie for an on-site full-time role. You will manage a kitchen section such as grill, sauté, pantry, or pastry, ensuring dishes meet recipes and standards while maintaining cleanliness and safety.

You will coordinate with senior chefs, train junior staff, and uphold FIFO and food safety protocols. Minimum 1–3 years of experience with a Bachelor’s degree is required.

Qualifications

• Team player with strong teamwork and communication skills.
• Experience in quality control and operations management is preferred.
• Ability to manage inventory and costs while maintaining standards.

Responsibilities

• Manage and operate an assigned kitchen section (grill, sauté, pantry, pastry).
• Prepare, cook, and present menu items according to recipes and standards.
• Maintain cleanliness, organization, and hygiene in the workstation.
• Oversee mise en place and ensure ingredients/equipment are ready before service.
• Monitor food quality, freshness, and storage following FIFO and safety protocols.
• Assist with inventory checks, stock rotation, and report shortages or issues.
• Coordinate with CDPs, Line Cooks, and Sous/Executive Chef for smooth operations.
• Train and support junior kitchen staff in your section.
• Follow health, safety, and sanitation standards at all times.
• Contribute to efficiency and waste reduction in your station.
• Perform additional duties as assigned by the Sous/Executive Chef.

Skills

Teamwork

Quality control

Operations management

Strong work ethic

Inventory management

Cost management

Communication skills

Written and verbal communication

Interpersonal skills

Team player

Education

Bachelor

Job description

The Fatted Calf in Cavite, Philippines is seeking a Chef de Partie for an on-site full-time role. You will manage a kitchen section such as grill, sauté, pantry, or pastry, ensuring dishes meet recipes and standards while maintaining cleanliness and safety.

You will coordinate with senior chefs, train junior staff, and uphold FIFO and food safety protocols. Minimum 1–3 years of experience with a Bachelor’s degree is required.