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

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

Kitchen Operations

• Use kitchen tools, equipment, and storage systems efficiently and safely
• Follow proper food handling, preparation, and cooking methods (baking, steaming, frying,...