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Chef de Partie

2 weeks ago

Makati City, National Capital Region, Philippines Onward Worldwide Management & Consultancy Services Inc. Full time ₱800,000 - ₱1,200,000 per year

JOB ROLE:

The Kitchen Cook is responsible for overseeing the daily operations of the cafeteria kitchen, including the preparation and cooking of meals, while maintaining high standards of food quality, hygiene, and safety. The role involves managing kitchen staff, coordinating meal schedules, and ensuring that all food is prepared and served according to established standards and guidelines, including adhering to the approved budget for each meal.

PRINCIPAL RESPONSIBILITIES:

  • Plan balanced, nutritious, and cost-effective menus in coordination with the Finance Manager, ensuring high standards of quality, taste, and presentation.
  • Oversee meal preparation and cooking, maintaining portion consistency and strict hygiene.
  • Supervise, train, and guide kitchen staff to meet operational standards and procedures.
  • Ensure efficient kitchen operations and timely meal delivery.
  • Maintain kitchen cleanliness, safety, and compliance with health regulations.
  • Manage inventory and submit Purchase Requisition Forms (PRFs) on time.
  • Coordinate with purchasers for timely supply of fresh ingredients.
  • Inspect all food items for quality, freshness, and proper storage.
  • Control food costs and minimize waste.
  • Enforce hygiene and sanitation standards across all kitchen activities.
  • Conduct regular inspections of kitchen areas and equipment.
  • Address client feedback on meal quality and service.
  • Communicate daily tasks, menu updates, and special instructions clearly to staff.
  • Ensure proper maintenance and functioning of kitchen equipment.
  • Perform other duties as assigned.

REPORTS:

● Summary report of received and executed orders.

● Daily Summary report for all ingredients used in a day.

QUALIFICATIONS:

● Proven experience as a Chef de Partie / Head Cook or in a similar role, preferably in a cafeteria or large-scale food service operation.

● Extensive knowledge of food preparation, cooking techniques, and kitchen management.

● Strong leadership and team management skills.

● Ability to work efficiently under pressure and manage multiple tasks simultaneously.

● Excellent communication and interpersonal skills.

● Certification in food safety and hygiene practices is preferred.

● Culinary degree or relevant certification is a plus.

● Proven ability to consistently and positively contribute in a fast-paced environment.

● The role requires standing for extended periods, working in a fast-paced environment, and handling various kitchen equipment.

● Occasional lifting of heavy items, such as large pots or bulk food supplies, may be required.

● Flexible working hours, including early mornings, evenings, weekends, and holidays.

ORGANIZATIONAL RELATIONSHIP:

● Directly reports to: Restaurant Manager or Finance Manager

● Coordinates with: Department Head, Purchasing, Clients

Job Type: Full-time

Work Location: In person