Chef De Partie (Japanese)
On-siteLapu-Lapu City, Central Visayas, Philippines
Job Summary
Coordinate, supervise, and participate in the preparation of hot and cold food within the assigned Kitchen, ensuring quality conforms to Executive Chef standards. Monitor food preparation, presentation, timing, and Captain's orders while controlling the food dispense area during meal periods. Prepare daily to-do lists, monthly action plans, and Induction Checklists; oversee mis-en-place and check par stock of supplies and equipment. Analyze weekly and monthly production and cost statistics to create new menus and promotional items based on market analysis. Present suggestions to leadership, ensure food display cleanliness, implement safety standards, and conduct training.
Required Qualifications
- Graduate of Culinary or related courses or programs", "With minimum 2 years experience in the same position or in a similar capacity", "Previous experience as Demi Chef/ similar position", "Previous experience in a similar capacity in a hotel of the same standard", "Can communicate well", "Can start immediately
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