Lead Chef de Partie — Farm-to-Table Fine Dining

Sycip Culinary Concepts OPC; Tagaytay; On-site; PHP 450,000 - 650,000; Full time

Job summary

Sycip Culinary Concepts OPC in Tagaytay City is seeking an experienced kitchen leader to oversee operations, ensuring food quality and refined presentation across stations while managing busy periods.

The ideal candidate has 2+ years in supervisory roles in fine dining or luxury hospitality, strong HACCP knowledge, and a passion for farm-to-table, seasonal produce, and sustainable practices. Immediate availability preferred.

Qualifications

• Minimum of two years in kitchen leadership or supervision in fine dining or luxury hospitality.
• Strong culinary skills across multiple stations with emphasis on quality, consistency, and refined presentation.
• Ability to supervise daily kitchen operations and coordinate food preparation and service during peak periods.
• Experience training and coaching staff, fostering teamwork, discipline, accountability, and positivity.
• Knowledge of food costing, inventory management, portion control, waste reduction, and HACCP.
• Strong organizational, communication, and problem‑solving abilities under pressure.
• Passion for quality ingredients, farm-to-table dining, local/seasonal produce, and sustainability.
• Willing to work in Tagaytay City, including weekends/holidays/extended hours; immediate availability preferred.

Responsibilities

• Supervise daily kitchen operations.
• Coordinate food preparation and service.
• Maintain high standards of efficiency and quality during peak periods.
• Train, coach, and supervise kitchen staff; foster teamwork and accountability.
• Ensure compliance with food safety and sanitation standards.

Skills

Kitchen leadership

Culinary skills

Food safety

HACCP

Inventory management

Food costing

Portion control

Waste reduction

Team training

Communication

Problem solving

Farm-to-table

Sustainability

Job description

Sycip Culinary Concepts OPC in Tagaytay City is seeking an experienced kitchen leader to oversee operations, ensuring food quality and refined presentation across stations while managing busy periods.

The ideal candidate has 2+ years in supervisory roles in fine dining or luxury hospitality, strong HACCP knowledge, and a passion for farm-to-table, seasonal produce, and sustainable practices. Immediate availability preferred.