Chef De Partie (Japanese)

FILINVEST COMPANY: Crimson Resort & Spa Mactan 

Under the direct supervision of the Sous Chef, this position is responsible for coordinating, supervising, and
participating in the preparation of hot and/or cold food within the assigned Kitchen, ensuring that the quality of work
conforms with the standards set by the Executive Chef.

• Monitors food preparation, presentation and timing in accordance with standard recipes.
• Monitors Captain's orders.
• Controls the food dispense area during meal periods.
• Constantly compares performance to standards.
• Prepares monthly action plan. prepares daily to-do list
• Prepares and utilizes Induction Checklist.
• Prepares Market List for the Section.
• Oversees the preparation of mis-en-place.\
• Checks par stock of cooking supplies and equipment.
• Completes daily production reports.
• Analyses weekly, monthly production, and cost statistics.
• Creates new menus and promotional items based on the outlet's clientele and marketing analysis.  
• Presents suggestions to Executive Chef and Sous Chef.
• Ensures the quality and cleanliness of food displays.
• Implements safety standards and conducts training.
• Performs any other duties and tasks that may be assigned by immediate superiorsto time.

QUALIFICATIONS: 

• Graduate of Culinary or related courses or prorams\
• With minimum 2 years experience in the same position or in a similar capacity
• Previous experience as Demi Chef/ similar position
• Previous experience in a similar capacity in a hotel of the same standard
• Can communicate well 
• Can start immediately