The Chef De Partie – Hot Kitchen is responsible in planning, supervising, conducting and monitoring of
the daily preparation, production and/or plating of meals according to customers’ specifications and
company standards, menu specifications and production schedules. Will be working closely with the
Executive Chef/Production Manager, Executive Sous Chef and/or Sous Chef on Duty and will handle
over-all supervision of the kitchen if and when the superior is attending to other matters/concerns.
PRIMARY DUTIES & RESPONSIBILITIES
Includes the following: but not limited to other duties that may be assigned from time to time.
- Supervise the over-all hot kitchen section of the Production Department.
- Ensure that all section staff carries out their work according to customers’ specification, standard operating procedures and HACCP principle.
- Check the cleanliness, serviceability of cleaned equipment and availability of materials in the Hot Kitchen section.
- Ensure monitoring of cold rooms and food temperatures are performed and all related formats are properly accomplished, validated and updated in a timely manner.
- Monitor and control the release of prepared products and meal requirements to avoid under and/or provisioning of the same.
- Secure information regarding flight details and flight load ratio to determine the number of passengers to be served.
- Prepare and participate in meal presentations for prospective airline clients and airport lounges.
- Implement GCSC food safety policies and procedures, ensuring HACCP (CCP5) and Good Manufacturing Practice (GMP) compliance.
- Ensure that food quality is consistent with company and audit standards, by conducting frequent quality checks of portioned hot meals to ensure that the kitchen is providing meals base on standard.
- Ensure that operations and daily activity schedules are in place and implemented on a timely manner based on consistent work production matrix.
- Supervise the time which includes overseeing the roster practices, recruitment activities, conducting performance appraisals and coaching team members where appropriate to maintain an effective and motivated workforce.
- Communicate any information to Sous Chef, Executive Sous Chef and/or Production Manager regarding any operational issues that might affect the Department and its team members.
- Ensure that all kitchen workers meet safety and sanitation standards set by the Company and/or airline customers.
QUALIFICATIONS:
At least 3 to 5 years work experience in the same capacity in the food service industry particularly in
five-star hotels and restaurants. Candidate with solid background in culinary environment. Candidate
from an airline catering service industry is preferred.
About Global Catering
Global Catering is a joint venture with the world’s biggest inflight catering, Gate Gourmet. It has three kitchen facilities strategically located near the Philippines’ key airports in Manila and Clark. Global Catering’s kitchen units can offer Halal expertise. There is a designated Halal kitchen area certified by Malaysia Airlines. This said facility and its operations to prepare such specialty food are inspected every year. Above all, the country’s leading inflight catering firm operates under the most stringent health and safety regulations in the food service industry. It prides itself as a trusted supplier that puts food safety and operational security as top priorities.
We offer a competitive total rewards package which includes a base salary determined by factors such as role, experience, skill set, and location. Additionally, eligible employees may receive discretionary bonuses based on both company performance and individual achievements. Our benefits and programs are designed to meet the needs of our employees and are benchmarked to the market. Detailed information regarding compensation and benefits will be shared during the hiring process.
The Chef De Partie – Hot Kitchen is responsible in planning, supervising, conducting and monitoring of
the daily preparation, production and/or plating of meals according to customers’ specifications and
company standards, menu specifications and production schedules. Will be working closely with the
Executive Chef/Production Manager, Executive Sous Chef and/or Sous Chef on Duty and will handle
over-all supervision of the kitchen if and when the superior is attending to other matters/concerns.
PRIMARY DUTIES & RESPONSIBILITIES
Includes the following: but not limited to other duties that may be assigned from time to time.
- Supervise the over-all hot kitchen section of the Production Department.
- Ensure that all section staff carries out their work according to customers’ specification, standard operating procedures and HACCP principle.
- Check the cleanliness, serviceability of cleaned equipment and availability of materials in the Hot Kitchen section.
- Ensure monitoring of cold rooms and food temperatures are performed and all related formats are properly accomplished, validated and updated in a timely manner.
- Monitor and control the release of prepared products and meal requirements to avoid under and/or provisioning of the same.
- Secure information regarding flight details and flight load ratio to determine the number of passengers to be served.
- Prepare and participate in meal presentations for prospective airline clients and airport lounges.
- Implement GCSC food safety policies and procedures, ensuring HACCP (CCP5) and Good Manufacturing Practice (GMP) compliance.
- Ensure that food quality is consistent with company and audit standards, by conducting frequent quality checks of portioned hot meals to ensure that the kitchen is providing meals base on standard.
- Ensure that operations and daily activity schedules are in place and implemented on a timely manner based on consistent work production matrix.
- Supervise the time which includes overseeing the roster practices, recruitment activities, conducting performance appraisals and coaching team members where appropriate to maintain an effective and motivated workforce.
- Communicate any information to Sous Chef, Executive Sous Chef and/or Production Manager regarding any operational issues that might affect the Department and its team members.
- Ensure that all kitchen workers meet safety and sanitation standards set by the Company and/or airline customers.
QUALIFICATIONS:
At least 3 to 5 years work experience in the same capacity in the food service industry particularly in
five-star hotels and restaurants. Candidate with solid background in culinary environment. Candidate
from an airline catering service industry is preferred.
About Global Catering
Global Catering is a joint venture with the world’s biggest inflight catering, Gate Gourmet. It has three kitchen facilities strategically located near the Philippines’ key airports in Manila and Clark. Global Catering’s kitchen units can offer Halal expertise. There is a designated Halal kitchen area certified by Malaysia Airlines. This said facility and its operations to prepare such specialty food are inspected every year. Above all, the country’s leading inflight catering firm operates under the most stringent health and safety regulations in the food service industry. It prides itself as a trusted supplier that puts food safety and operational security as top priorities.
We offer a competitive total rewards package which includes a base salary determined by factors such as role, experience, skill set, and location. Additionally, eligible employees may receive discretionary bonuses based on both company performance and individual achievements. Our benefits and programs are designed to meet the needs of our employees and are benchmarked to the market. Detailed information regarding compensation and benefits will be shared during the hiring process.