• Manage a Specific Section: Oversee and coordinate the operations of a specific kitchen section (e.g., grill, pastry, or sauces), ensuring smooth service and maintaining quality standards.
• Prepare and Cook Food: Prepare, cook, and present dishes according to the restaurant's menu and specifications, ensuring consistency and quality in every dish.
• Supervise Junior Staff: Train, supervise, and mentor junior chefs and kitchen staff, ensuring proper food preparation techniques, cleanliness, and adherence to safety standards.
• Ensure Kitchen Hygiene and Safety: Maintain high standards of cleanliness, hygiene, and food safety in the kitchen, following health and safety regulations at all times.
• Stock Management and Ordering: Monitor inventory levels of ingredients and supplies, assist in stock ordering, and ensure proper storage of food items to minimize waste and maintain freshness.

As a Chef de Partie, you will play a crucial role in our BETA kitchen team, responsible for overseeing a specific section of the kitchen. You will ensure high standards of food preparation, presentation, and hygiene while contributing to a positive kitchen environment.

• Prepare and cook menu items to the highest standards in your designated section.
• Supervise and train junior kitchen staff to ensure efficient operations.
• Collaborate with the head chef and kitchen team to develop seasonal menus and specials.
• Monitor stock levels and assist in ordering supplies as needed.
• Ensure compliance with health and safety regulations and maintain kitchen cleanliness.

• Ensures all food is prepared fresh and is of the highest quality.
• Ensures the correct preparation and presentation of dishes in accordance with menu cards and produced on a consistent basis.
• Strictly adheres to all recipes, methods, and instructions from supervisor.
• Consistently checks temperatures in foods and follows proper procedures in regards chilling, re-heating, and holding food.
• Checks outlet upon arrival to determine status of outstanding safety, or equipment issues.
• Check outlet prior to leaving ton ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
• Responsible for accuracy in daily inventories and regulations.

• Prepare and cook high-quality dishes according to menu specifications.
• Assist the head chef in managing kitchen operations and inventory.
• Ensure compliance with health and safety regulations.
• Supervise junior kitchen staff and train them as needed.
• Contribute to menu planning and food presentation.

PRIMARY OBJECTIVE OF POSITION

The CDP is responsible for, accountable for, and in charge of all aspects of the restaurant’s kitchen operations. Taking ownership and ensuring all standards and business targets are met and exceeded.

PRIMARY PURPOSE

To ensure the Culinary Operational standards are driven and exceeded in every task undertaken. To lead, inspire and develop teams under their direct supervision, to create excellence, and to ensure guests total satisfaction with all services provided.

ESSENTIAL FUNCTIONS

Ensures the Divisional operational standards are consistently adhered to

Drives business development & incremental revenues

Regular, documented, menu development

Documented trainings and staff succession planning

Excellent guest interactions

Provides timely feedback for improvements

Persistent follow up on all issues

Strict enforcement of all hygiene policies & practices

Consistently exceeds guest satisfaction goals

• Prepare and plate high-quality dishes catering to our client's needs.
• Directs, coaches, supports, supervises and evaluates kitchen operations
• Maintain kitchen hygiene, safety standards, and manage inventory.
• Collaborate with the team to provide exceptional dining experiences.
• Coordinates tasks and delegate accordingly
• Maintain recipe folders in good condition
• Control on production level and recommend ideas to improve kitchen
• Report discrepancies to management
• Ensures proper maintenance of kitchen equipment and materials

• Assist in menu planning and food preparation.
• Supervise kitchen staff and maintain high food safety standards.
• Collaborate on inventory management and cost control.
• Create innovative dishes and ensure quality control.
• Train and mentor junior kitchen staff.

NOTE: Deployment in Panglao, Bohol

Main Responsibility : Acts as second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines.

Specific Responsibilities:

• Develop new menu options based on seasonal changes and customer demand
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence

We are a young and dynamic restaurant hailing from Siargao, and we are excited to open our first location in Makati. We are looking for passionate and driven individuals to join our team as we embark on this culinary journey.

Position: Sous Chef

Work Hours & Benefits:

Flexible to work morning or evening shifts, weekend shifts, overtime, on a broken schedule, and holidays.

Competitive salary with benefits, overtime pay, service charge, and bonuses.

Comprehensive training provided.

Opportunities for travel with complete board and lodging.

We are looking for a dedicated Chef to join the team at Cafe Nauticca. You will be responsible for preparing high-quality coastal-inspired dishes, overseeing kitchen operations, and ensuring that our guests receive exceptional meals. This position requires working 12-hour shifts, 6 days a week.

• Prepare and Cook Food: Execute the menu and daily specials, focusing on fresh, seasonal ingredients and coastal-inspired dishes.
• Menu Development: Develop new menu ideas and specials.
• Kitchen Operations: Supervise kitchen staff, manage inventory, and ensure food safety and sanitation standards.
• Quality Control: Maintain consistency in taste, presentation, and portion sizes for every dish.
• Health & Safety: Follow all food safety guidelines and keep the kitchen clean and organized.
• Team Leadership: Train and lead kitchen staff to maintain high standards of performance and efficiency.
• Customer Satisfaction: Ensure that each dish meets the restaurant's quality standards and guest expectations.

• Create and deliver high-quality dishes for fine dining at The Marison Hotel.
• Ensuring culinary excellence in hospitality & tourism.
• Develop menu offerings, forecast supply needs, and maintain inventory.
• Comply with and enhance hygiene and safety protocols.
• Collaborate with management to craft memorable dining experiences.

SPECIFIC DUTIES AND RESPONSIBILITIES

Perform the following functions:

•  Order supplies, food and ingredients based on rapidly shifting demand
•  Hire and train kitchen staff in specific stations, and cross-train as necessary
•  Create schedules for kitchen staff to ensure there are always enough workers to meet the demand, particularly for the lunch rush
•  Maintain inventory levels and conduct full weekly inventory
• Schedule and oversee necessary maintenance and repairs on kitchen appliances
• Assist the Restaurant Supervisor with menu changes and adjustments based on seasonal availability
•  Respond personally to guest questions and complaints
• Keep weekly and Monthly Reports
• Maintain sanitation and safety standards in the kitchen area

• Design and prepare innovative menus aligned with customers' tastes.
• Oversee kitchen operations, ensuring adherence to health and safety standards.
• Collaborate with staff to optimize restaurant efficiency and customer satisfaction.
• Manage inventory and coordinate supplies with procurement team.
• Train and mentor kitchen staff to uphold culinary excellence.

Brookside Manpower Services specializes in connecting talented individuals with leading industry firms, aiming to enhance recruitment in the culinary sector for exceptional Chef roles.

• Proven experience as a Cher or similar role
• Strong leadership and communication skills
• Creativity with a keen eye for detail presentation
• Knowledge of food safety, sanitation, and kitchen operations
• Passion for delivering outstanding culinary experience

• Operate and manage the pastry section of a kitchen, working together with the other chefs
• Decorate and present pastries and baked goods in a tasteful and beautiful way
• Monitor and order ingredients, supplies and equipment
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Identify staffing needs, help to recruit new personnel and train them
• Develop new seasonal recipes and menus and keep up with the latest trends