Chef De Partie (La Loca) 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

Spanish Cuisine, Food Preparation, Kitchen Operations, Food Safety, Hygiene Standards, Mise En Place, Plating, Inventory Monitoring, Portion Control, Leadership, Team Collaboration, Section Management

Industry

Hospitality

Description

Filinvest Hotel: Quest Plus Conference Center Clark - La Loca The Chef de Partie is responsible for overseeing the preparation and execution of assigned food production areas while ensuring consistency, quality, and presentation of dishes served at La Loca, Quest Plus Conference Center Clark. The role supports the culinary team in delivering authentic and high-quality Spanish-inspired cuisine while maintaining the standards of Quest Plus Conference Center Clark and Filinvest Hospitality. The Chef de Partie works closely with the Sous Chef and Executive Chef in daily kitchen operations, ensuring efficient food preparation, proper kitchen procedures, and adherence to food safety and hygiene standards. Key Responsibilities: Prepares and cooks assigned dishes according to La Loca's recipes, quality standards, and presentation guidelines. Oversees a specific kitchen section (e.g., hot kitchen, cold kitchen, grill, or other assigned areas) and ensures smooth operations. Ensures proper mise en place, food preparation, and availability of ingredients before service. Maintains consistency in taste, quality, and plating of Spanish-inspired dishes. Coordinates with the culinary team to ensure timely preparation and service during restaurant operations and events. Monitors food safety, sanitation, and proper handling and storage of ingredients. Assists in training and guiding Commis Chefs and junior kitchen team members. Supports inventory monitoring and minimizes food waste through proper portion control and production practices. Job Qualifications: Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or related field is preferred. Previous experience as a Chef de Partie or similar role in a hotel, restaurant, or fine dining setup. Knowledge and experience in Spanish cuisine is an advantage. Strong knowledge of food preparation techniques, kitchen operations, and food safety standards. Ability to manage an assigned kitchen section and work efficiently under pressure. Strong attention to detail, organization, and commitment to quality. Good leadership skills and ability to work collaboratively with the culinary team. Willing to work in Clark.

Responsibilities

Oversees the preparation and execution of Spanish-inspired cuisine while managing a specific kitchen section to ensure quality and consistency. Coordinates with the culinary team to maintain food safety standards and guide junior kitchen staff.