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3143 vacancies

Working time
Manager (team leader)
Fixed term contract

Education level

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Job Offer - Chef de Partie (Cold) - Mercure Manila Ortigas - AccorHotels Jobs



Chef de Partie (Cold)

Job Reference 279453 Profession Kitchen | Chef de partie (m/f)

Hotel or Entity Mercure Manila Ortigas Managed hotel

Mercure Manila Ortigas Gracefully located in the heart of the Ortigas CBD in Pasig City, Mercure Manila Ortigas offers 150 contemporary guestrooms, 3 Food & Beverage Outlets, 5 flexible Meeting/Events rooms that uniquely and eloquently provides a blend of quality and comfortable contemporary amenities.

Mercure Manila Ortigas serves as a new hub that is distinctively unique for leisure and business travelers that seek the local authentic yet contemporary and modern touch.

Mercure Manila Ortigas is committed to deliver the authentic warm hospitality and excellent world- class services the Mercure Hotels brand is known for combined with a genuinely unforgettable experience.
Discover the hotel


Job Level Job/National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Fixed-term contract: No
Status Full Time
Anticipated Start Date 19-02-2018


Tampinco Fe Divina


Level of Education
Bachelor / Licence
Areas of study
Professional experiences
1 to 2 years
Languages essential
English (Fluent)
Tagalog (Fluent)

Essential and optional requirements

• At least 1 to 2 years relevant experience in a similar capacity
• Knowledgeable in HACCP and Food Safety Management System
• Exhibits a strong culinary talent in different cuisine
• Proactive, team player and ability to work under pressure
• Effective communication, guest relations and supervisory skills
• Amenable to work in shifts and extended hours

  • Excel
  • Word

Key tasks

Overview of duties
"• Helps provide smooth running services and a high standard of production by managing his/her section
• Works autonomously to produce dishes in compliance with cooking instructions
• Supervises the commis chefs' work
• Is responsible for the organisation, coordination and service for one area of the kitchen"
Main responsibilities
Professional techniques / Production
"• Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
• Ensures that dishes are well presented, of a high standard and at the right temperature
• Delivers dishes in good time to suit guests' wishes
• Depending on the hotel, may be asked to receive deliveries, check and store merchandise
• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests"
Team management
"• Leads the team under his/her responsibility and creates a good working atmosphere
• Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
• Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation
• Trains commis chefs, apprentices and interns to a high standard "
Management and administration
"• Is actively involved in meeting the department's targets:
- by following the cooking instructions to the letter
- by avoiding waste and loss of food items
- by respecting the procedures and internal audits applicable in the hote
• Helps conduct inventories
• Helps manage stocks of equipment by avoiding breakages"
Hygiene / Personal safety / Environment
"• Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the ""Environment Charter"" (saving energy, recycling, sorting waste etc)"

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.