Chef De Partie (La loca)

Filinvest Hospitality: Quest Plus Conference Center, Clark - La loca

The Chef de Partie (Spanish Cuisine) is responsible for overseeing a designated kitchen section and ensuring the preparation and presentation of authentic, high-quality Spanish dishes in accordance with established recipes and standards. This role supports the Sous Chef and Executive Chef in maintaining culinary excellence, food safety compliance, and efficient kitchen operations while delivering exceptional dining experiences for guests at Quest Plus Conference Center Manila.

Key Responsibilities: 

• Prepare, cook, and present Spanish dishes such as tapas, paella, grilled meats, seafood specialties, and other menu offerings according to established standards.
  
• Manage and oversee assigned kitchen section to ensure smooth and efficient operations during service.
  
• Ensure food quality, taste, consistency, and presentation meet brand and outlet standards.
  
• Assist in menu development, recipe standardization, and the creation of new Spanish-inspired dishes.
  
• Monitor food stock levels and coordinate requisitions to maintain adequate inventory.
  
• Ensure compliance with food safety, sanitation, hygiene, and HACCP standards.
  
• Minimize food wastage through proper storage, handling, and portion control practices.
  
• Train, guide, and supervise Commis Chefs and kitchen staff assigned to the section.
  
• Coordinate with other kitchen sections to ensure timely preparation and service of food orders.
  
• Assist in maintaining kitchen equipment and ensuring a clean, organized, and safe work environment.

Job Qualifications:

• Graduate of Culinary Arts, Hospitality Management, Hotel & Restaurant Management, or any related field.
  
• At least 2–3 years of experience as a Chef de Partie, Demi Chef de Partie, or similar role specializing in Spanish, Mediterranean, or European cuisine.
  
• Strong knowledge of traditional and contemporary Spanish cooking techniques, ingredients, and recipes.
  
• Experience preparing Spanish specialties such as paella, tapas, pintxos, grilled meats, seafood dishes, and Spanish sauces.
  
• Knowledge of food safety, sanitation, HACCP, and kitchen operational standards.
  
• Strong leadership and team supervision skills with the ability to train junior kitchen staff.
  
• Skilled in food preparation, plating, portion control, and quality assurance.
  
• Ability to work efficiently under pressure in a high-volume restaurant or hotel environment.
  
• Strong organizational, time management, and multitasking abilities.
  
• Willing to work on shifting schedules, weekends, and holidays as required by operations.