Chef de Partie: Precision Mastery in Fine-Dining Kitchen

Prime Collective Corp.; Metro Manila; On-site; PHP 391,000 - 614,000; Full time

Job summary

Prime Collective Corp. is seeking a Chef de Partie (CDP) to manage and execute the daily operations of an assigned kitchen section for a private-members dining experience.

You will ensure quality, hygiene, and presentation, working closely with the Chef de Cuisine and kitchen team to maintain smooth service. The role requires 2–3 years of professional kitchen experience, strong cooking techniques, and a solid understanding of HACCP and sanitation standards.

Qualifications

• 2–3 years of professional kitchen experience in high-end settings.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Experience handling an assigned kitchen station independently.
• Knowledge of HACCP, food safety, and proper sanitation procedures.

Responsibilities

• Prepare and cook food according to approved recipes, specifications, and presentation standards.
• Maintain complete and proper mise en place before and throughout service.
• Ensure consistency in taste, portioning, texture, temperature, and presentation.
• Execute dishes efficiently during busy service periods while maintaining quality.
• Take full responsibility for the assigned kitchen section during preparation and service.
• Ensure all ingredients, equipment, utensils, and mise en place are ready before service.
• Monitor stock levels within the assigned section and communicate replenishment requirements.
• Strictly follow food safety, sanitation, and personal hygiene procedures.
• Work closely with the Chef de Cuisine, Sous Chef, and other kitchen sections to ensure smooth service.
• Minimize food waste through proper preparation, storage, and portion control.

Skills

Kitchen experience

Food preparation

HACCP & food safety

Teamwork & communication

Job description

Prime Collective Corp. is seeking a Chef de Partie (CDP) to manage and execute the daily operations of an assigned kitchen section for a private-members dining experience.

You will ensure quality, hygiene, and presentation, working closely with the Chef de Cuisine and kitchen team to maintain smooth service. The role requires 2–3 years of professional kitchen experience, strong cooking techniques, and a solid understanding of HACCP and sanitation standards.