Chef de Partie

• 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.

• 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.

• 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.

• 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.

Filinvest Group