Chef De Partie

Education

At least culinary arts (diplomas/degrees), apprenticeships, or vocational training.

Key Responsibilities:

• Station Management: Set up, stock, and manage a particular kitchen station.
• Food Preparation: Prepare, cook, and present dishes according to recipes and quality standards.
• Team Leadership: Supervise and guide junior chefs (commis chefs) on station duties, hygiene, and speed.
• Quality Control: Ensure all food meets standards for taste, presentation, and freshness, and monitor expiration dates.
• Inventory & Stock: Monitor supplies, assist with inventory, and wrap/store unused items properly.
• Hygiene & Safety: Maintain cleanliness, practice safe food handling, and adhere to health/safety regulations (like COSHH).
• Coordination: Communicate effectively with other kitchen staff and senior chefs (sous/head chef) for seamless service.

Required Skills & Attributes:

• 3-5 Relevant experience.
• Stamina, ability to work under pressure, and staying calm.
• Strong communication, organizational, and multitasking skills.
• Knowledge of food safety, sanitation, and allergy requirements.
• Ability to follow instructions and take criticism positively.

Where They Fit In:

• Manages one section, unlike a commis chef (junior) or sous/head chef (oversees multiple/all sections).
• Can specialize (e.g., Pastry Chef de Partie) or cover general station duties.

Job Types: Full-time, Permanent

Pay: Php25, Php28,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Free parking
• On-site parking
• Opportunities for promotion
• Paid training
• Pay raise
• Promotion to permanent employee
• Staff meals provided

Work Location: In person