NWMNL - F&B Culinary - Chef de Partie - Cold Kitchen - Cafe 1228

Rosewood Hotel Group; Philippines; On-site; PHP 279,000 - 334,800; Full time

Job summary

Rosewood Hotel Group is seeking a Chef de Partie for their kitchen operations in the Philippines. The role focuses on delivering high culinary standards, managing kitchen sections, and ensuring exceptional guest experiences.

The ideal candidate should have 3-5 years of professional experience, strong knowledge of food preparation, excellent communication skills, and the ability to work under pressure. Flexibility and a proactive approach towards training team members are essential for success in this position.

Qualifications

• 3-5 years of experience in a professional kitchen environment.
• Strong knowledge of food preparation techniques and sanitation standards.
• Flexibility to work across different kitchen sections.

Responsibilities

• Assist in the operation of the cold kitchen and ensure food service delivery.
• Organize and manage assigned kitchen section for productivity.
• Train and mentor culinary associates to develop skills.

Skills

Food preparation techniques

Sanitation standards

Excellent communication skills

Teamwork

Ability to work under pressure

Job description

The Chef de Partie assists in the efficient operation of the cold kitchen, ensuring the smooth delivery of food service across outlets and events. This position contributes to the overall success of the hotel by maintaining high culinary standards, supporting financial goals, and delivering exceptional guest experiences in line with the hotel’s policies and procedures.

An ideal candidate should have at least 3-5 years of experience in a professional kitchen environment, with strong knowledge of food preparation techniques and sanitation standards. The role also requires excellent communication skills, the ability to work under pressure, and a commitment to teamwork. Flexibility to work across different kitchen sections and a proactive approach to learning and training others are essential.

The Chef de Partie will report directly to the Sous Chef and Chef de Cuisine and is expected to deliver courteous and professional service to guests and colleagues, ensuring satisfaction and resolving complaints effectively. You will organize and manage your assigned kitchen section to maximize productivity while maintaining consistency in food preparation according to standard recipes. In addition, you will uphold culinary standards, monitor food costs, and minimize waste. The role also involves training and mentoring culinary associates to foster skill development and teamwork, ensuring sanitation standards are met, maintaining kitchen equipment to minimize breakage, and adapting to work in various sections of the kitchen as needed to support flexibility and operational efficiency.

Other Standard Responsibilities

• Comply with the company policies
• Work within all pre-set budgetary limits
• Drive and contribute to the overall efficiency of the department
• Motivate and develop team members
• Maintain the confidentiality and privacy of any confidential documents, matters, and techniques
• Should model the Company’s culture at all times.
• Take on other tasks as may be necessary or required