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
Aktif dalam tiga hari
Work Location
The Fatted Calf, Neogan. 3VXW+GJ9, Tagaytay, Cavite, Philippines
Posted on 02 Dec 2025
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Blessa Marie InfanteSENIOR HR STAFF
Sycip Culinary Concepts OPC
Unfinanced / Angel
<50 Employees
Hospitality & Tourism
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