Chef de Partie (hot and cold)Juan Carlo The Caterer Inc.

JUAN CARLO THE CATERER, INC.
 
Is currently looking for:
 
CHEF DE PARTIE (HOT AND COLD)
 
Job Type: Full-time
Gender: Male or Female
 
I. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
Assist the Head Chef and Sous Chefs with various tasks, including menu planning and development.
Set up kitchen stations before service in accordance with standard procedures.
Label food items properly and ensure proper stock rotation.
Prepare ingredients such as gutting fish, washing, and peeling vegetables.
Cook and serve food at assigned stations (fish, sauces, roasting meats, etc.) within set deadlines.
Plate dishes with creativity, ensuring presentation and quality standards are met.
Maintain food quality and consistency in portion sizes.
Supervise, train, and mentor junior kitchen staff (second cook, assistant cook).
Monitor, control, and order stocks, while maintaining proper inventory records and controlling food costs.
Work within budget guidelines and minimize wastage.
Develop new dishes aligned with nutrition standards and allergen regulations.
Ensure compliance with food safety, hygiene, health, and licensing laws.
Conduct HACCP checks (e.g., food temperature monitoring).
Assist during food hygiene inspections and ratings.
Handle administrative tasks such as due diligence documentation and compliance records.
Maintain cleanliness and hygiene in all areas of responsibility.
Support the company's Cost Reduction Program.
Perform other related tasks as may be required by the immediate superior.
II. OTHER DUTIES AND RESPONSIBILITIES
Attend kitchen meetings as scheduled.
Provide safety orientation and training to new kitchen staff.
Assist the food dispatcher during events to ensure smooth operations.
Follow all Standard Operating Procedures (SOPs)
Provide manpower support in other areas when needed.
Participate in company-scheduled activities and events.
III. QUALIFICATIONS
 
Work Experience:
With 3-5 years relevant work experience in a professional kitchen environment.
Competence & Skills:
Strong initiative and leadership skills
Ability to cooperate and work well in a team
Excellent communication skills
Knowledge of both hot and cold kitchen preparation techniques
Other Qualifications:
Graduate of Hotel and Restaurant Management or Culinary Arts is an advantage.