Chef de Partie – Fine Dining, Metro Manila

About the Role

Join our team as a Chef de Partie in a fine dining restaurant located in Metro Manila. This role requires a minimum of 5 years of experience in a high-end kitchen. You will work in a structured shift pattern, typically 6 days a week, with meal breaks provided. Night shifts may be required, and a night differential will be offered. Transport is provided for late shifts, ensuring you can focus on your culinary skills without worrying about getting home.

As a Chef de Partie, you will lead the kitchen in the absence of the Sous Chef, ensuring that every dish meets our high standards. This position is perfect for someone who is passionate about culinary arts and eager to grow in their career.

Responsibilities

• Lead the kitchen in the absence of the Sous Chef.
• Ensure timely food production and preparation.
• Maintain high standards of food quality.
• Coordinate with other kitchens and departments.
• Order and purchase supplies as needed.
• Create duty schedules for kitchen staff.
• Handle basic kitchen administration tasks.
• Adhere to food safety policies and regulations.

Requirements

• Minimum 5 years of experience in fine dining.
• Culinary Arts degree preferred.
• Knowledge of food safety systems (HACCP, ISO22000).
• Fluent in English (B2 level).
• Strong leadership and team management skills.
• Creative and detail-oriented.
• Right to work in the Philippines.

Benefits

We offer a competitive salary along with a service charge or tips, which can significantly boost your earnings. You will receive meals during your shifts, and transport is provided for late-night work. Accommodation support may be available depending on your situation. Enjoy a 13th-month pay and regular days off to ensure a healthy work-life balance. There are also opportunities for growth within the company, allowing you to advance your culinary career.

If you are passionate about cooking and want to take your career to the next level, apply now to join our dynamic team!

• Minimum 5 years of experience in fine dining.
• Culinary Arts degree preferred.
• Knowledge of food safety systems (HACCP, ISO22000).
• Fluent in English (B2 level).
• Strong leadership and team management skills.

• Lead the kitchen in the absence of the Sous Chef.
• Ensure timely food production and preparation.
• Maintain high standards of food quality.
• Coordinate with other kitchens and departments.
• Order and purchase supplies as needed.
• Create duty schedules for kitchen staff.
• Handle basic kitchen administration tasks.
• Adhere to food safety policies and regulations.