Chef de Partie

The Chef de Partie is responsible for overseeing the preparation and execution of assigned food production areas while ensuring consistency, quality, and presentation of dishes served at Quest Plus Conference Center Tagaytay. The role supports the culinary team in delivering authentic and high-quality Spanish-inspired cuisine while maintaining the standards of Quest Plus Conference Center Tagaytay and Filinvest Hospitality.

The Chef de Partie works closely with the Sous Chef and Executive Chef in daily kitchen operations, ensuring efficient food preparation, proper kitchen procedures, and adherence to food safety and hygiene standards.

Key Responsibilities:

• Prepares and cooks assigned dishes according to recipes, quality standards, and presentation guidelines.

• Oversees a specific kitchen section (e.g., hot kitchen, cold kitchen, grill, or other assigned areas) and ensures smooth operations.

• Ensures proper mise en place, food preparation, and availability of ingredients before service.

• Maintains consistency in taste, quality, and plating of Spanish-inspired dishes.

• Coordinates with the culinary team to ensure timely preparation and service during restaurant operations and events.

• Monitors food safety, sanitation, and proper handling and storage of ingredients.

• Assists in training and guiding Commis Chefs and junior kitchen team members.

• Supports inventory monitoring and minimizes food waste through proper portion control and production practices.

Job Qualifications:

• Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or related field is preferred.

• Previous experience as a Chef de Partie or similar role in a hotel, restaurant, or fine dining setup.

• Knowledge and experience in various cuisines is an advantage.

• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.

• Ability to manage an assigned kitchen section and work efficiently under pressure.

• Strong attention to detail, organization, and commitment to quality.

• Good leadership skills and ability to work collaboratively with the culinary team.