Chef de Partie

Filinvest Hospitality Property: Quest Plus Conference Center Clark

Experience: At least 1 year of related work experience.

Create exceptional experiences with Filinvest Hospitality. We are hiring a Chef de Partie (Hot Kitchen) with the following expertise:

Delivery of Excellent Products and Services

• Oversee and manage a designated section of the kitchen (e.g., hot kitchen, cold kitchen, pastry, butchery, etc.).

• Prepare and cook food items according to standardized recipes, portion controls, and presentation guidelines.

• Ensure all dishes are cooked to the highest quality, maintaining consistency in taste, texture, and appearance.

• Assist in mise en place (preparing ingredients, chopping, marinating, etc.) to ensure smooth service operations.

• Assist in menu development by suggesting innovative dishes and refining existing recipes.

• Conduct regular quality checks to ensure dishes meet brand and guest expectations.

• Operate kitchen equipment properly and safely, including grills, ovens, fryers, and blenders.

• Work efficiently under pressure in a fast-paced environment while maintaining attention to detail.

Operational Excellence and Food Safety

• Maintain cleanliness and organization in the workstation, adhering to sanitation and hygiene protocols.

• Ensure all food items are stored, labeled, and rotated properly to prevent waste and contamination (FIFO method).

• Follow food safety regulations, including HACCP (Hazard Analysis and Critical Control Points) guidelines.

• Regularly inspect ingredients and finished dishes for freshness, quality, and adherence to standards.

• Work closely with other sections to coordinate food preparation and timely service.

• Communicate effectively with fellow kitchen staff to maintain efficiency and prevent delays.

• Assist in monitoring food inventory levels, reporting shortages, and replenishing stock as needed.

• Follow kitchen standard operating procedures (SOPs) to ensure consistency and operational efficiency.

• Follow portion control guidelines to minimize food waste and maintain cost efficiency.

• Support kitchen initiatives focused on sustainability and responsible ingredient sourcing.

Cost Control and Inventory Management

• Monitor portion control and ingredient usage to minimize food waste and maintain cost efficiency.

• Assist in inventory tracking, stock ordering, and supplier coordination.

• Utilize ingredients effectively, ensuring minimal wastage and maximum utilization of kitchen resources.

• Report any damaged or expired products to the Sous Chef for proper handling and disposal.

• Ensure proper handling and storage of perishable and non-perishable ingredients.

• Ensure timely recording of production reports in the inventory management system.

Competencies and Skills Required

• Culinary Skills & Food Knowledge: Expertise in preparing and cooking a variety of dishes, from appetizers to main courses and desserts.

• Excellent Communication: Ability to engage with customers clearly, actively listen, and respond to their needs.

• Positive Attitude: Friendly, approachable, and enthusiastic demeanor to create a welcoming environment.

• Problem Resolution: Handles unexpected challenges in the kitchen, such as ingredient shortages or high-volume orders.

• Menu Knowledge: In-depth knowledge of outlet offerings.

• Attention to Detail: Focus on consistency in food preparation, presentation, and taste.

• Equipment Operation: Skilled in using kitchen equipment.

• Inventory Management: Basic knowledge of stock rotation, monitoring supplies, and reporting shortages.

• Multitasking: Ability to manage multiple orders efficiently during peak hours without compromising quality.

• Efficiency: Strong focus on productivity while maintaining high standards.

• Team Player: Works well in a collaborative environment, supporting colleagues as needed.

• Adaptability: Flexible and able to adjust to new tasks, environments, and busy service periods.

• Reliability: Punctual, dependable, and consistently performs duties with minimal supervision.