Chef de Partie (Station Chef)

Cevio Hotel Corporation; Leyte; On-site; PHP 300,000 - 420,000; Full time

Job summary

Cevio Hotel Corporation invites a qualified Chef de Partie to lead a specific kitchen station in a busy hotel environment. You will supervise line cooks, ensure dishes meet our recipes and standards, and maintain smooth station operations during service.

We seek a candidate with culinary training and at least 2 years of line cooking experience, strong knife skills, and the ability to work under pressure. Tacloban or nearby residents preferred; immediate start is welcomed.

Qualifications

• Culinary degree or diploma or equivalent training.
• 2+ years of line cooking experience in a high-volume kitchen.
• Expert knife skills and thorough knowledge of culinary techniques.
• Ability to manage a station and collaborate with a team.
• Resident in Tacloban or nearby areas; ASAP start.

Responsibilities

• Oversee daily prep, cooking, and plating for an assigned kitchen station.
• Prepare ingredients, sauces, and dishes following hotel recipes and portion control guidelines.
• Supervise and support Commis Chefs and Demi Chefs de Partie at the station.
• Monitor station stock levels, rotate ingredients (FIFO), and order supplies to minimize waste.
• Maintain HACCP, sanitation, and personal hygiene standards.

Skills

Line cooking

Knife skills

Station management

Quality control

Education

Culinary degree or equivalent

Job description

About the role

The Chef de Partie manages a specific station in the hotel kitchen (e.g., Sauté, Grill, Pastry, or Cold Kitchen). This role leads line cooks, prepares high-quality dishes according to hotel recipes and standards, and ensures smooth station operations during service.

Key responsibilities

• Oversee daily prep, cooking, and plating for an assigned kitchen station, ensuring consistency and quality.
• Prepare ingredients, sauces, and culinary items following established hotel recipes and portion control guidelines.
• Supervise and support Commis Chefs and Demi Chefs de Partie working at the station.
• Monitor station stock levels, rotate ingredients (FIFO), and order supplies to minimize food waste.
• Maintain strict kitchen sanitation, personal hygiene, and food safety standards (HACCP compliance).

About you

• Culinary degree, diploma, or equivalent professional training.
• 2+ years of line cooking experience in a high-volume restaurant or hotel kitchen.
• Expert knife skills, thorough knowledge of culinary techniques, and station management capabilities.
• Ability to thrive under pressure in a fast-paced environment, strong attention to detail, and team collaboration.
• Residing in Tacloban or nearby areas.
• Can start ASAP.