Chef de Partie – Culinary Role

About the role

The Chef de Partie will join our kitchen team at Sheraton Manila, preparing high‑quality dishes and supporting daily operations. This full‑time, on‑site position requires a passion for culinary excellence and the ability to work efficiently in a fast‑paced environment.

Key responsibilities

• Prepare special meals, substitute items, and cold foods according to recipes and presentation standards.
• Regulate oven, broiler, grill, and roaster temperatures; manage thawing of frozen items.
• Ensure proper portioning, plating, garnish, and maintain accurate food logs.
• Monitor food quality and quantity, communicate needs during busy periods, and inform the Chef of excess items for specials.
• Update Food & Beverage staff on menu specials and out‑of‑stock items.
• Assist management with hiring, training, scheduling, and employee coaching as a role model.
• Follow all safety, security, and company policies; report maintenance issues, accidents, and complete required safety training.

Required profile

• Technical, trade, or vocational school degree in culinary arts or related field.
• Minimum of 3 years of relevant kitchen experience.
• No supervisory experience required.
• Ability to work standing, walking, bending, and lift objects up to 25 lb.

Required skills

• Food preparation and cooking techniques.
• Temperature control of kitchen equipment.
• Food safety and hygiene compliance.
• Accurate food logging and portion control.

What we offer

• Opportunity to work within a global hospitality brand.
• Professional development and training programs.
• Collaborative team environment focused on quality and guest satisfaction.