Chef de Partie: Precision Prep & Station Lead

Private Advertiser; Pasay; On-site; PHP 300,000 - 420,000; Full time

Job summary

Private Advertiser is seeking a professional cook with proven kitchen experience in a restaurant, hotel, or similar food service operation. You will follow standardized recipes, manage mise en place, and maintain quality during busy service.

The role requires strong station management, time management, and collaboration with other kitchen sections. Familiarity with food safety and sanitation is essential, with flexibility for opening, mid, closing shifts including weekends and holidays.

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.

Skills

Kitchen experience

Mise en place

Station management

Time management

Food safety knowledge

Team collaboration

Attention to detail

Inventory control

Shift flexibility

Food safety certification

Education

Culinary training

Food safety certification

Job description

Private Advertiser is seeking a professional cook with proven kitchen experience in a restaurant, hotel, or similar food service operation. You will follow standardized recipes, manage mise en place, and maintain quality during busy service.

The role requires strong station management, time management, and collaboration with other kitchen sections. Familiarity with food safety and sanitation is essential, with flexibility for opening, mid, closing shifts including weekends and holidays.