Job Description

The Role

We're looking for a full-time Chef de Partie to join our kitchen team. This is a cross-trained line position — you'll rotate across stations (prep, grill, rice line, packing) rather than owning a single fixed station, so versatility matters more than specialization.

Responsibilities

Execute dishes to standard recipe and portion specs across multiple stations as assigned
Maintain mise en place and prep schedules ahead of service
Follow food safety, storage, and inventory procedures (chiller/freezer ageing, FIFO)
Support daily kitchen setup and breakdown, including rice pre-cooking before operating hours
Work under the direction of the Head Chef, following written SOPs
Maintain cleanliness and organization of assigned stations
Communicate issues (stock, equipment, quality) promptly to the Head Chef

Requirements

Prior experience as a line cook / Chef de Partie in a restaurant, hotel, or commissary kitchen
Comfortable working across multiple stations (not station-locked)
Basic food safety knowledge; willingness to follow documented procedures
Able to work under pressure during peak service hours (lunch/dinner)
Reliable, punctual, team-oriented
No prior experience with our specific menu required — training provided

Full-time

Taguig / BGC area — on-site kitchen role

How to apply

Send your resume to [[Confidential Information]]