Ready for an exciting role as a CHEF de PARTIE in our amazing company? We are interested in you. We are currently looking for passionate cooks who are ready to join immediately.
Joining The Abaca Group opens the door to new and exciting opportunities! We welcome your interest and hope you will find a satisfying and rewarding career in our organization.
About Us
We are a fast growing hospitality company providing high quality dining experiences in Cebu. We are made up of an award winning resort, four high-end restaurants and three fast growing brands: the Abaca Resort, Abaca Baking Company, Beqaa, Luncheonette, Maya, Phat Pho, and Tavolata.
Department:
You will be part of the Food and Beverage Team.
Job Description:
A Chef de Partie with The Abaca Group is responsible:
- To prepare high-quality food in a timely, efficient, sanitary and consistent manner.
- For overseeing of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general.
- To give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.
- To promote fun, professional and disciplined work environment. Should coach, support, motivate and lead colleagues.
- For storeroom requisitions that are accurate to minimize repeat visits.
- That all grooming; spot check and temperature control sheets are fulfilled as required.
- To act as an extension of kitchen managers to communicate food consistency & quality.
- In daily checks of all mise-en-place to ensure freshness & quality standards.
- To assign and follow–up tasks as dictated by business volumes.
- To take special attention to the monitoring, controlling and care of all materials in his station and the rest of the kitchen.
- To conduct her/her duties in a professional, safe and efficient manner, in accordance with The Abaca Group policies and procedures.
What We Look For
- “Passionate, straightforward, honest and curious individuals”
- Minimum two years formal culinary training plus 2 years work experience, which may consist of an accredited school OR with 2 years in a comparable role.
- Demonstrated leadership ability.
- Must be proficient in all stations in the kitchen.
- Must be proficient in safe food handling, HACCP / USPH.
- Knowledge and proficiency in following and converting recipes.
- Must have understanding of food cost and the impact of spoilage.
- Demonstrates a commitment to culinary career with a desire to grow within the F&B industry; demonstrates a passion for food.
“We contribute to the community through personal development and people empowerment.”
For more information about the company, please visit our site:
