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Chef De Partie at City Garden Suites
Manila, Metro Manila, Philippines -
Full Time

Start Date

Immediate

Expiry Date

17 Oct, 26

Salary

0.0

Posted On

19 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Professional Cooking, Knife Handling, Food Safety, Sanitation, Inventory Management, Food Cost Control, FIFO, Staff Training, Staff Coaching, Purchasing, Kitchen Management

Industry

Hospitality

Description
DUTIES AND RESPONSIBILITIES: Professional cooking and knife handling skills. Implements safety, sanitation and food handling procedures. Maintains a safe hygienic kitchen environment. Maintains the culinary standards of the team. Manages food purchasing and storage, ensures par stock level is followed strictly and food costs at profitable levels. Raise purchase request for the kitchen items and supplies, following the schedule of ordering and delivery. Projects the needed kitchen items and supplies based on the projected sales volume. Monitors kitchen items/supplies delivery, consistently following-up undelivered items by working closely with the purchasing team. Performs daily and weekly inventory, ensuring correct information is given. Ensures that FIFO is well observed in all areas. Checks and delegates tasks to all kitchen staff, ensuring that the task given is being followed. Trains and coaches all kitchen staffs. Disciplines and/or coordinates with HR Department in disciplining staffs. Performs other duties and responsibilities may be assigned from time to time by the Sous Chef and General Manager. Job Qualifications: Candidate must possess at least a Bachelor's/College Degree in Hotel and Restaurant Management or a related field At least 3-4 Year(s) of working experience in the related field is required for this position. Willing to work in Ermita, Manila.
Responsibilities
Responsible for maintaining culinary standards, managing food purchasing, and ensuring strict adherence to safety and sanitation procedures. The role involves supervising kitchen staff, conducting inventories, and coordinating with the Sous Chef and General Manager.