Chef de Partie - Hot Kitchen (Pasig/Makati/Clark, Pampanga)

Job Summary

The Chef De Partie is responsible for managing a specific section of the kitchen (e.g., hot kitchen, cold kitchen, meat, poultry, pastry, or vegetable station) within the hospital food service operations. The primary objective of the position is to ensure that all food items produced in the assigned section meet hospital dietary requirements, approved menus, production schedules, and food safety standards while maintaining consistency, quality, and operational efficiency.



Job Description

Includes the following; but not limited to other duties that may be assigned from time to time.

• Supervise and manage daily operations of the assigned kitchen section.

• Prepare, cook, and portion food items according to standardized recipes, menus, and therapeutic diet requirements.

• Ensure proper execution of production schedules for patient meals, special diets, and bulk requirements.

• Maintain consistent food quality in terms ...