Job Description
Flour Pot PH is seeking a passionate and skilled Chef de Partie to join our dynamic kitchen team in Taguig City. In this pivotal role, you will oversee a specific station—whether grill, sauté, garde manger, or pastry—ensuring every dish meets our exacting standards of taste, presentation, and quality. You will collaborate closely with the Sous Chef and Executive Chef to maintain consistency, uphold food safety protocols, and contribute to menu development. The ideal candidate thrives in a fast-paced environment, demonstrates strong leadership abilities, and is committed to continuous learning and culinary excellence. If you are ready to elevate your career in a vibrant hospitality setting, we invite you to apply and become part of our award-winning culinary family.
Responsibilities
- Manage and operate assigned kitchen station (grill, sauté, garde manger, pastry, etc.) with precision and consistency.
- Prepare, cook, and plate dishes according to standardized recipes and presentation guidelines.
- Monitor food quality, portion control, and waste reduction to maintain cost efficiency.
- Ensure strict adherence to HACCP, sanitation, and safety standards at all times.
- Train, mentor, and supervise junior cooks and commis staff on station-specific techniques.
- Assist in inventory receiving, storage, and stock rotation to guarantee freshness.
- Collaborate with the sous chef on menu planning, specials, and seasonal updates.
- Maintain a clean, organized, and efficient workstation during service and cleanup.
Qualifications
- Minimum 2 years of experience as a Chef de Partie or equivalent station role in a high-volume restaurant or hotel.
- Proven expertise in at least one core kitchen station (grill, sauté, garde manger, pastry, or similar).
- Strong knowledge of food safety, sanitation, and HACCP principles.
- Ability to work under pressure while maintaining attention to detail and consistent quality.
- Excellent communication and teamwork skills; capable of leading a small team.
- Culinary degree or relevant certification is preferred but not required.
- Flexibility to work varying shifts, including evenings, weekends, and holidays.
- Passion for culinary innovation and continuous skill development.