Chef de Partie
# Chef de Partie **JAKA Investments Corporation** · Mandaluyong · `On-site` 🕒 **Статус:** *Опубликовано: 6 дней назад* · *Источник: Indeed* --- ### About the Role The main duty and responsibility of the Chef De Partie is to oversee kitchen this includes but not limited to management of the kitchen, maintaining acceptable food costs, implementation of recipe manuals and kitchen workflows, effective cost reduction strategies, and maintaining product safety and health standards. He/she will coordinate with F&B Manager for forecasting of sales, and business as usual operations. He/she will coordinate with the R&D team for implementation and development of new dishes/menu items. He/she will be reporting to the to the BOH Operations Head. Administrative Duties - Oversee daily kitchens operation from forecasting, production, preparation, and execution of service. - Prepare and submit daily, weekly, and monthly kitchen reports to the BOH Operations Head. - Ensure daily inventory levels adequate for food service. - Assist in purchasing requests, receiving, and supplier coordination. - Tasked to ensure proper scheduling of shifts for kitchen manpower. - Provides mentorship and training to all personnel under supervision. - Implements Code of Discipline to all personnel under supervision. Kitchen Organization and Operation - Performs hands-on cooking for ala carte service, plating, and special menu items - Monitor daily mise en place, production, and service flow - Ensure that the kitchen is properly maintained and adheres to the cleanliness and sanitation standards. - Manage the storage of food in compliance to health and safety standards. - Ensure that kitchen equipment is properly maintained and is used according to specifications, while closely monitoring PMS of all equipment in the respective Kitchens/food outlets. Cross Functional Duties - Collaborate with R&D in developing, implementing, trainings for new menu items. - Assists in Recipe costing, recipe standardization, and supplier sourcing - Coordinate with F&B Manager/Supervisor for production and operations planning. - Coordinates and Recommends menu/product mix to marketing group for promotions. Management - Implement Standard Operating Procedures. - Ensure that food service is up to standards and that the recipe manual is followed. - Review and analyze kitchen operations reports to be submitted to the F&B Manager/Head of Food Service Operations. - Manages ordering, stocking, usage, and storekeeping procedures to ensure efficient product consumption Profitability Minimize the wastages and spoilages in the kitchen. Reduce the utilities expenses in the kitchen by ensuring proper usage of equipment. Control and monitor production based on the forecasted/projected sales. Other Duties and Responsibilities - Conducts trainings and refresher for health and safety. - Perform other tasks assigned from time to time. Qualifications: - Bachelor's/College Degree, preferably Hotel & Restaurant Management or equivalent, culinary studies - At least 3 year(s) of working experience as a CDP or in a senior culinary role - Preferred Background: High end restaurants (e.g. Wildflour, Dean and Deluca, Wholesome table, and similar restaurants) - Strong Background in Kitchen Operations, Costing, Inventory, and Team Supervision - Knowledgeable in HACCP and Food Safety - Willing to work Monday to Saturday - Willing to work at Podium, Mandaluyong City - Can start immediately Pay: Php23,000.00 - Php25,000.00 per month Work Location: In person
Наблюдалась 2026-10-04, впервые 2026-09-28, источник — Indeed.