Chef d'partie entremetier

placeCordoba calendar_month6/30/26

Job Description

Posted on 29 June 2026

A Chef de Partie – Entremetier is responsible for overseeing the preparation, cooking, and presentation of vegetables, soups, starches, egg dishes, and other assigned hot side dishes in accordance with the hotel's or restaurant's quality standards.

This role ensures efficient kitchen operations, maintains food safety and hygiene standards, and supports the Sous Chef in delivering high-quality culinary experiences.

Qualifications/Requirements

A graduate of Culinary Arts, Hospitality Management, or a related field is an advantage.
At least 2–3 years of experience as a Commis Chef or Chef de Partie in the entremetier section of a hotel, resort, or fine dining establishment.
Strong knowledge of vegetable preparation, soups, starches, and egg cookery.
Familiarity with international and local cuisine is an advantage.
Knowledge of food safety, sanitation, and HACCP principles.
Ability to work efficiently under pressure in a fast-paced kitchen environment.
Excellent organizational and time management skills.
Good communication and teamwork abilities.
Flexible to work rotating shifts, weekends, and holidays.
Works with Integrity
Willing to work in Cordova, Cebu

Work location

CORDOBA, CEBU

Remarks

No additional remarks

Apply now

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