Chef de Partie at Filinvest Group

Baguio, Cordillera Administrative Region, Philippines -

Full Time

Start Date

Immediate

Expiry Date

08 Apr, 26

Salary

0.0

Posted On

08 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Safety, Sanitation Standards, Kitchen Management, Teamwork, Communication, Attention to Detail, Cost Control, Inventory Management, Menu Development, Quality Control, Mise En Place, Cooking Techniques, Presentation Skills, Operational Efficiency, Sustainability

Industry

Hospitality

Description

Filinvest Hotel: GRAFIK PINEHOUSE BAGUIO The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes in accordance with Grafik Pinehouse Baguio Citys standards. This role involves overseeing junior kitchen staff, maintaining kitchen efficiency, ensuring food safety, and upholding the highest culinary standards. The Chef de Partie works closely with the Sous Chef and Head Chef to maintain consistency, quality, and smooth kitchen operations. Operational Excellence and Food Safety Maintain cleanliness and organization in the workstation, adhering to sanitation and hygiene protocols. Ensure all food items are stored, labeled, and rotated properly to prevent waste and contamination (FIFO method). Follow food safety regulations, including HACCP (Hazard Analysis and Critical Control Points) guidelines. Regularly inspect ingredients and finished dishes for freshness, quality, and adherence to standards. Work closely with other sections to coordinate food preparation and timely service. Communicate effectively with fellow kitchen staff to maintain efficiency and prevent delays. Assist in monitoring food inventory levels, reporting shortages, and replenishing stock as needed. Follow kitchen standard operating procedures (SOPs) to ensure consistency and operational efficiency. Follow portion control guidelines to minimize food waste and maintain cost efficiency. Support kitchen initiatives focused on sustainability and responsible ingredient sourcing. Cost Control and Inventory Management Monitor portion control and ingredient usage to minimize food waste and maintain cost efficiency. Assist in inventory tracking, stock ordering, and supplier coordination. Utilize ingredients effectively, ensuring minimal wastage and maximum utilization of kitchen resources. Report any damaged or expired products to the Sous Chef for proper handling and disposal. Ensure proper handling and storage of perishable and non-perishable ingredients. Ensure timely recording of production reports in the inventory management system. Delivery of Excellent Products and Services Oversee and manage a designated section of the kitchen (e.g., hot kitchen, cold kitchen, pastry, butchery, etc.). Prepare and cook food items according to standardized recipes, portion controls, and presentation guidelines. Ensure all dishes are cooked to the highest quality, maintaining consistency in taste, texture, and appearance. Assist in mise en place (preparing ingredients, chopping, marinating, etc.) to ensure smooth service operations. Assist in menu development by suggesting innovative dishes and refining existing recipes. Conduct regular quality checks to ensure dishes meet brand and guest expectations. Operate kitchen equipment properly and safely, including grills, ovens, fryers, and blenders. Work efficiently under pressure in a fast-paced environment while maintaining attention to detail. QUALIFICATIONS Graduate of a Culinary or Hospitality course is an advantage. With experience as a Chef de Partie or similar role. Knowledgeable in food safety and sanitation standards. Skilled in managing a specific kitchen section (e.g., grill, sauté, pastry). Can work well under pressure and in a fast-paced environment. Has a good sense of taste, presentation, and attention to detail. Team player with good communication and leadership skills. Willingness to work in Baguio City.

Responsibilities

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality dish preparation and presentation. This role includes overseeing junior staff, maintaining kitchen efficiency, and ensuring food safety standards are met.