Chef de Partie (Philippines/Indonesian cuisine)
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Key skills for this role
Role Overview
The Chef de Partie supports the Sous Chef and Executive Chef with food preparation, cooking, plating and upkeep of a designated kitchen station.
The role specializes in Philippines and Indonesian cuisine and ensures dishes meet quality and presentation standards.
Key Skills for This Role
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Role Summary
The Chef de Partie supports the Sous Chef and Executive Chef with food preparation, cooking, plating and upkeep of a designated kitchen station.
The role specializes in Philippines and Indonesian cuisine and ensures dishes meet quality and presentation standards.
Key Responsibilities
- Oversee preparation, cooking and presentation within the assigned section.
- Maintain quality, taste, presentation, cleanliness and food safety standards.
- Coordinate with kitchen staff for timely service and communicate with the Sous Chef.
- Assist with new dishes and menu items.
- Monitor stock, minimize waste and ensure correct food storage.
- Train and supervise junior kitchen staff and apprentices.
- Maintain equipment and report issues.
- Respond to guest complaints and ensure outlet SOP compliance.
- Assess portion size, visual appeal, taste and temperature of served items.
- Check stations at shift end and prepare daily food production sheets.
- Perform other reasonable duties assigned by management.
Key Competencies
- Excellent communication and teamwork.
- Culinary passion and strong attention to detail.
- Efficiency, flexibility and reliability.
- Ability to work under pressure and maintain cost control.
- A proactive can-do attitude and excellent grooming standards.
Background
- Previous experience as a Commis Chef or Demi Chef de Partie in a professional kitchen.
- A culinary degree or equivalent professional training is preferred.
- Strong culinary skills, cooking technique knowledge and station-specific expertise.
- Food Hygiene certification.
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