Chef De Partie

Position Overview:

The Chef de Partie (CDP) is responsible for managing a specific section of the kitchen, ensuring that dishes are prepared according to standards, recipes, and quality expectations. The CDP works closely with the Executive Chef to maintain high culinary standards, supervise junior staff, and contribute to the overall success of the kitchen operations.

Key Responsibilities:

• Prepare, cook, and present dishes within the assigned section according to recipes, portion sizes, and quality standards.
• Supervise and guide Commis and Demi Chefs, ensuring proper training and adherence to kitchen procedures.
• Ensure all food preparation is completed in a timely manner to support smooth kitchen operations and guest satisfaction.
• Maintain cleanliness, organization, and compliance with hygiene, food safety, and sanitation standards (HACCP).
• Monitor stock levels, report shortages, and assist in requisitions and inventory management.
• Assist the Sous Chef and Executive Chef in menu planning, recipe development, and cost control.
• Ensure proper use and maintenance of kitchen equipment and report any issues promptly.
• Uphold the resort's quality, presentation, and service standards at all times.
• Support the team during busy operations and contribute to a positive, professional work environment.

Qualifications:

• At least 2–3 years of experience in a similar role, preferably in hotels, resorts, or fine dining restaurants.
• Diploma or certification in Culinary Arts or equivalent training is an advantage.
• Strong knowledge of culinary techniques, food safety, and kitchen operations.
• Ability to manage a section independently while working as part of a team.
• Good communication, leadership, and mentoring skills.
• Flexible and able to work under pressure in a fast-paced environment.

Core Competencies:

• Attention to Detail: Ensures consistency in quality, taste, and presentation.
• Team Leadership: Guides and mentors junior kitchen staff.
• Time Management: Delivers tasks efficiently during peak operations.
• Adaptability: Handles different kitchen sections as needed.
• Guest Orientation: Understands that every dish contributes to the overall guest experience.

Job Type: Full-time

Pay: Php25, Php35,000.00 per month

Work Location: In person