Seasoned Chef de Partie — Fine Dining, Fast-Paced Kitchen

The Fatted Calf; Tagaytay; On-site; PHP 300,000 - 540,000; Part time

Job summary

The Fatted Calf in Tagaytay is seeking an experienced kitchen professional to support daily operations and uphold high culinary standards. The ideal candidate will have 3–5 years of kitchen experience, with strong skills in food preparation, cooking techniques, and presentation according to menu specs.

Key responsibilities include assisting the Executive/Sous/Junior Sous Chef, ensuring hygiene and food safety, managing a kitchen section, and maintaining station readiness during service.

Qualifications

• Minimum of three (3) to five (5) years of professional kitchen experience, preferably in fine dining restaurants, hotels, or upscale dining establishments.
• Strong culinary skills, with proficiency in food preparation, cooking techniques, and presentation in accordance with established menu specifications and quality standards.
• Ability to assist the Executive Chef, Sous Chef, or Junior Sous Chef in daily kitchen operations, ensuring food quality, consistency, efficiency, and compliance with hygiene standards.
• Good working knowledge of kitchen organization, food safety, sanitation procedures, and proper food handling practices.
• Ability to independently manage an assigned kitchen section, maintain station readiness, and support overall kitchen workflow during service.
• Strong teamwork and communication skills, with the ability to collaborate effectively and provide support to fellow kitchen staff.
• Highly organized and detail-oriented, with the ability to prioritize tasks and work efficiently in a fast-paced kitchen environment.
• Hands-on, proactive, and committed to maintaining high culinary standards, consistency, and service excellence.
• Willing to work in Tagaytay City, including weekends, holidays, and flexible hours as required by business operations. Immediate availability is preferred.

Job description

The Fatted Calf in Tagaytay is seeking an experienced kitchen professional to support daily operations and uphold high culinary standards. The ideal candidate will have 3–5 years of kitchen experience, with strong skills in food preparation, cooking techniques, and presentation according to menu specs.

Key responsibilities include assisting the Executive/Sous/Junior Sous Chef, ensuring hygiene and food safety, managing a kitchen section, and maintaining station readiness during service.