Chef De Partie, Manila

L9 Chef de Partie at Sushi ZEN ManilaKey Responsibilities

The role is divided into four main pillars:

Financial & Inventory Control: You are responsible for the entire lifecycle of stockfrom ordering and preventing shortages to analyzing COGS (Cost of Goods Sold). You must track "theoretical vs. actual" inventory to minimize waste and improve margins.

Kitchen Administration: You will manage the "paperwork" of the kitchen. This includes ensuring HACCP (food safety) compliance, maintaining specialized equipment, and ensuring strict recipe standardization so every dish is consistent.

Staff Development: Unlike junior roles, you are responsible for the growth of others. You will create training plans, coach junior staff on technical skills, and foster "cost-consciousness" among the team.

Process Improvement (SOPs): You arent just following rules; you are expected to audit them. You will identify bottlenecks in the kitchen and propose formal updates to Standard Operating Procedures (SOPs).

Required Skills

Technical: Proficiency in Excel and Word for data entry, cost calculations, and reporting.

Analytical: The ability to look at numbers (variance, food cost percentages) and turn them into actionable improvement plans.

Leadership: A proactive, self-driven attitude focused on coaching and problem-solving without needing constant instruction.