Job Description
Company Description
From the heart of Clark Freeport Zone, the bustling centre of economic and tourism development in Central Luzon, rises Swissôtel Clark, a beacon of Swiss vitality and sustainability. With no fewer than 22 storeys, it’s the tallest building of its kind in the area. Part of the Hann Casino Resort complex, our non-smoking hotel provides easy access to all the dining, shopping and entertainment opportunities of Clark, Pampanga, while also acting as a haven of tranquility in the middle of it all.
Job Description
The Chef De Partie is responsible for overseeing the individual operational aspects of respective kitchen section and respective section of each subordinate in meeting set standards.
The Chef De Partie gives an operational support to the Jr. Sous Chef, Sous Chef and Executive Sous Chef in meeting all divisional targets and objectives with a view to maximize guest satisfaction as well as protecting all assets of SWISSOTEL Clark.
The Chef de Partie will be required to conduct his duties in a courteous, safe and efficient manner, in accordance with SWISSOTEL Clark policies and procedures, ensuring that the highest level of service is well maintained.
Qualifications
Additional certification(s) from a reputable Culinary school will be an advantage
Minimum 2 years of relevant experience in a similar capacity
Good reading, writing and oral proficiency in English language
Additional Information
What is in it for you;
- Employee benefit card offering discounted rates in Accor Hotels worldwide
- Competitive compensation package
- Company discounts in room rates and F&B outlets
- Free meal, free shuttle, free uniform
- Life and accident insurance and HMO benefit
Interested in this job?
Apply now through the company's official website
Job Information
- Type Full Time
- Work Arrangement On-site
- Experience Associate years
- Location Clark Freeport Zone, PAMPANGA, Philippines
- Posted 12 days ago
About the Company
We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing p...
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