Chef de Partie at Filinvest Group

Mabalacat, Pampanga, Philippines -

Full Time

Start Date

Immediate

Expiry Date

18 Sep, 26

Salary

0.0

Posted On

20 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Management, HACCP, Food Safety, Portion Control, Mise En Place, Leadership, Time Management, Culinary Arts, Inventory Management, Sanitation, Communication Skills

Industry

Hospitality

Description

Filinvest Hospitality: Quest Plus Conference Center Clark - Bay 49 The Chef de Partie is responsible for managing an assigned kitchen section and ensuring the preparation and presentation of high-quality food according to established recipes, standards, and guest expectations. This role supports the Sous Chef and Executive Chef in maintaining efficient kitchen operations, food safety compliance, and consistent culinary excellence at Quest Plus Conference Center Manila. Key Responsibilities: Prepare, cook, and present dishes according to established recipes and quality standards. Manage and oversee assigned kitchen section during daily operations and service periods. Ensure consistency in food quality, taste, portion control, and presentation. Coordinate with other kitchen sections to ensure smooth and timely food production. Assist in food preparation, mise en place, and proper handling of ingredients. Monitor food stock levels and coordinate with supervisors for replenishment of supplies. Ensure proper storage, labeling, and handling of food items following food safety standards. Maintain cleanliness, organization, and sanitation of the assigned workstation. Follow HACCP, food safety, and hygiene standards at all times. Assist in training and guiding Commis Chefs and kitchen staff when needed. Minimize food wastage through proper portioning, preparation, and inventory practices. Support menu preparation, kitchen improvements, and operational requirements. Ensure proper care and maintenance of kitchen equipment and tools. Job Qualification: Graduate of Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or any related field. At least 2–3 years of culinary experience with experience as Chef de Partie or Demi Chef de Partie. Previous experience in hotel, resort, banquet, or high-volume restaurant operations is preferred. Strong knowledge of food preparation techniques, cooking methods, and kitchen operations. Knowledge of food safety, sanitation, HACCP, and proper food handling procedures. Ability to manage an assigned kitchen section independently during operations. Good leadership and communication skills with the ability to work with a diverse kitchen team. Detail-oriented with strong organizational and time management skills. Ability to work under pressure in a fast-paced kitchen environment.

Responsibilities

Manage an assigned kitchen section to ensure high-quality food preparation and presentation according to established recipes. Support the Executive Chef in maintaining efficient operations, food safety compliance, and consistent culinary excellence.