Job Description

Filinvest Hospitality: Quest Plus Conference Center Manila

A Chef de Partie (Pastry) is a skilled, non-entry-level position responsible for managing a specific section of the kitchen with a high level of independence, ensuring quality food production, hygiene, and cost control.

Key Responsibilities

Pastry & Food Production

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  Prepare and produce basic to intermediate pastries, desserts, breads, and baked goods
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  Execute recipes for cakes, tarts, pies, biscuits, fillings, sauces, icings, and glazes
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  Ensure proper food preparation techniques with minimal waste and accurate portioning
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  Maintain appealing presentation and preserve nutritional value of dishes

Kitchen Operations

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  Use kitchen tools, equipment, and storage systems efficiently and safely
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  Follow proper food handling, preparation, and cooking methods (baking, steaming, frying, etc.)
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  Maintain cleanliness, organization, and hygiene in all work areas
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  Ensure compliance with food safety and sanitation standards

Cost Control & Inventory

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  Accurately measure ingredients and control portion sizes
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  Compute recipe and menu costs based on ingredients
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  Monitor stock levels, apply FIFO (use-by-date), and minimize wastage
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  Check quality of incoming goods and report discrepancies

Storage & Food Safety

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  Properly store food to avoid contamination and spoilage
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  Conduct daily temperature checks for storage areas
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  Maintain cleanliness and security of storage facilities
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  Ensure correct labeling and handling of food and chemicals

Nutrition & Quality

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  Support healthy menu planning with balanced nutrients
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  Minimize nutrient loss during preparation and cooking
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  Ensure dishes meet quality, taste, and presentation standards

This role requires a technically skilled pastry chef who can independently manage their station, ensure consistent product quality, uphold strict hygiene standards, and contribute to efficient kitchen operations and cost control.

Qualifications

• Culinary degree or relevant certification in Pastry Arts or Professional Cooking is an advantage
  
• Proven experience as a Pastry Chef or Chef de Partie, with strong background in baking and dessert production
• Solid knowledge of pastry techniques (cakes, breads, desserts, plating, and basic decoration)
• Strong understanding of food safety, sanitation, and kitchen hygiene standards
  
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  Ability to manage a station independently, including time management and multitasking in a fast-paced kitchen
  
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  Good attention to detail, creativity, and consistency in food quality and presentation
• Willing to work in Muntinlupa City