Chef de Partie

Work Location – Level 4, Airside, Pre-departure Area, NAIA Terminal 3, Pasay City

Employment Type Full-time, on-site

Work Schedule 48 hours per week, six (6)-day workweek, shifting schedule; one-hour daily meal break excluded

Key Duties And Responsibilities

• Manage the daily operations of the assigned kitchen section, including preparation, cooking, plating, replenishment, and close-down procedures.
• Prepare and execute menu items according to approved recipes, preparation methods, portion sizes, plating guides, and quality standards.
• Complete mise en place before service and ensure the station is properly stocked, organized, clean, and ready for expected service volume.
• Maintain consistent taste, texture, temperature, appearance, and portion control for all dishes prepared in the assigned section.
• Coordinate with the Sous Chef and other sections to ensure smooth handovers, timely food preparation, and coordinated service.
• Check ingredients for quality and freshness and ensure proper receiving, storage, labeling, date marking, rotation, and handling.
• Follow food safety, sanitation, hygiene, and HACCP principles; maintain a clean and orderly station throughout preparation and service.
• Monitor ingredient usage and assist with stock counts and requisitions; report low stock, spoilage, waste, and quality concerns promptly.
• Minimize food waste and preparation errors by following standardized recipes, yield expectations, and portioning requirements.
• Use kitchen equipment correctly and safely and promptly report equipment faults, maintenance needs, or workplace hazards.
• Assist in training and guiding commis chefs or other team members assigned to the section when required.
  
  

Job Description

• Support menu trials, recipe standardization, and updates to preparation or plating procedures as directed by the Head Chef or Sous Chef.
• Maintain focus and composure during peak service periods and comply with airport operational requirements and service timelines.
• Perform other reasonable duties related to kitchen operations as assigned by the Sous Chef, Head Chef, or management.
  
  

Qualifications

• Professional kitchen experience in a restaurant, hotel, or comparable food service operation; experience managing a kitchen section is preferred.
• Good cooking and preparation skills, with the ability to follow standardized recipes and plating specifications accurately.
• Strong mise en place, station management, portion control, and time-management skills.
• Knowledge of food safety, sanitation, hygiene, and safe food handling practices.
• Ability to work collaboratively with other kitchen sections and respond constructively to direction and feedback.
• Attention to detail, reliability, discipline, and ability to maintain quality during busy service periods.
• Basic awareness of stock rotation, inventory control, food waste reduction, and ingredient handling.
• Flexibility to work shifting schedules, including opening, mid, closing, weekend, and holiday shifts.
• Formal culinary training or equivalent professional experience preferred; food safety certification is an advantage.
  
  

Work Schedule And Benefits

• Work 48 hours per week on a six (6)-day workweek, exclusive of a daily one-hour meal break.
• Work on a shifting basis, which may include opening, mid, and closing shifts, as well as weekends and holidays,
  
  

according to Kitchen's operational requirements. Rest days will be scheduled by management in accordance with business requirements and applicable law.

• Any additional hours rendered beyond scheduled work hours shall be subject to offsetting arrangements in accordance with company policy and applicable labor laws, and shall not be treated as automatic overtime entitlement.
• Eligible for mandatory government benefits and other benefits provided under existing company policy.
• Service Charge allotment, distributed every 15th of the month once the store is open, in accordance with company policy.
• Incentive Leaves: a five (5)-day combination of paid sick leave or vacation leave after one year of service, in accordance with company policy.
• Unused vacation leave is convertible to cash after one year of employment, subject to company policy.
• Medical/hospitalization reimbursement may be provided after one year of service, in accordance with the company health policy and applicable company-approved limit.
  
  

SALARY: 33k-35k