Chef De Partie
Sycip Culinary Concepts OPC
Benefits
Allowances
Meal Allowance
Government Mandated Benefits
13th Month Pay, Pag-Ibig Fund, Paid Holidays, Philhealth, SSS/GSIS
Time Off & Leave
Birthday Leave, Maternity & Paternity Leave, Sick Leave, Vacation Leave
- Manage and operate an assigned section of the kitchen (e.g., grill, sauté, pantry, pastry), ensuring all dishes are prepared according to recipes and standards.
- Prepare, cook, and present menu items efficiently and consistently.
- Maintain strict cleanliness, organization, and hygiene in the workstation.
- Oversee mise en place preparation, ensuring all ingredients and equipment are ready before service.
- Monitor food quality, freshness, and proper storage following FIFO and food safety protocols.
- Assist with inventory checks, stock rotation, and reporting of shortages or equipment issues.
- Coordinate with other CDPs, Line Cooks, and the Sous/Executive Chef to ensure smooth kitchen operations.
- Train and support junior kitchen staff assigned to your section.
- Follow all health, safety, and sanitation standards at all times.
- Contribute to maintaining efficiency and minimizing waste in your station.
- Perform additional duties as assigned by the Sous Chef or Executive Chef.
The Fatted Calf
HR OfficerSycip Culinary Concepts OPC
Working Location
The Fatted Calf, Neogan. 3VXW+GJ9, Tagaytay, Cavite, Philippines
Posted on 02 Dec 2025
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