Chef de Partie

Filinvest Hotel : GRAFIK PINEHOUSE BAGUIO

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes in accordance with Grafik Pinehouse Baguio Citys standards. This role involves overseeing junior kitchen staff, maintaining kitchen efficiency, ensuring food safety, and upholding the highest culinary standards. The Chef de Partie works closely with the Sous Chef and Head Chef to maintain consistency, quality, and smooth kitchen operations.

Operational Excellence and Food Safety

• Maintain cleanliness and organization in the workstation, adhering to sanitation and hygiene protocols.
• Ensure all food items are stored, labeled, and rotated properly to prevent waste and contamination (FIFO method).
• Follow food safety regulations, including HACCP (Hazard Analysis and Critical Control Points) guidelines.
• Regularly inspect ingredients and finished dishes for freshness, quality, and adherence to standards.
• Work closely with other sections to coordinate food preparation and timely service.
• Communicate effectively with fellow kitchen staff to maintain efficiency and prevent delays.
• Assist in monitoring food inventory levels, reporting shortages, and replenishing stock as needed.
• Follow kitchen standard operating procedures (SOPs) to ensure consistency and operational efficiency.
• Follow portion control guidelines to minimize food waste and maintain cost efficiency.
• Support kitchen initiatives focused on sustainability and responsible ingredient sourcing.

Cost Control and Inventory Management

Delivery of Excellent Products and Services

QUALIFICATIONS