The Chef de Partie (Philippines/Indonesian cuisine) will be supporting the Sous Chef / Executive Chef by ensuring efficient and effective food preparation, cooking, plating and upkeep of a designated station within the kitchen. He/she will ensure that dishes meet the established quality and presentation standards.

KEY RESPONSIBILITIES

• Oversee the preparation, cooking, and presentation of dishes within the assigned assigned section.
• Ensure that all dishes are prepared to the established standards of quality, taste, and presentation.
• Work closely with other kitchen staff to ensure timely and efficient service.
• Maintain cleanliness and organization in your section, adhering to food safety and hygiene regulations.
• Assist in the development of new dishes and menu items.
• Monitor stock levels in the assigned section, ensuring that ingredients are available and fresh.
• Minimize waste and ensure proper storage of food products.
• Train and supervise junior kitchen staff and apprentices.
• Communicate effectively with the Sous Chef and other team members to ensure smooth kitchen operations.
• Ensure that all equipment in your section is properly maintained and report any issues to the Sous Chef.
• Responds to guest complaints in a timely manner.
• Ensures compliance with SOPs in all outlets
• Assesses food portion size, visual appeal, taste and temperature of items served.
• Checks all stations at the end of every shift for proper food storage and sanitation.
• Prepares daily food production sheets.
• Any other reasonable duties assigned by management.

Desired Candidate Profile

KEY COMPETENCIES

Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:

• Excellent communication
• Culinary passion
• Efficiency
• Attention to detail
• Ability to work under pressure
• Cost control
• Teamwork
• Flexibility
• Reliability
• Can do attitude
• Excellent grooming standards

BACKGROUND

• Previous experience as a Commis Chef or Demi Chef de Partie in a professional kitchen.
• Culinary degree or equivalent professional training preferred.
• Strong culinary skills, including knowledge of cooking techniques and station-specific expertise.
• Food Hygiene certification.