Carving Station Chef de Partie: Lead Meat Presentation

Vikings Group of Companies; San Juan; On-site; PHP 167,000 - 234,000; Full time

Job summary

Vikings Group of Companies is seeking a Chef de Partie – Carving to oversee the carving station at Vikings Greenhills. You will ensure the quality, consistency, and presentation of carved meats while supervising Commis Chefs and maintaining food safety standards.

The role requires a strong emphasis on organization, teamwork, and high-volume kitchen operations to deliver exceptional dining experiences for guests.

Qualifications

• 2–3 years of experience as a Chef de Partie, preferably specializing in the carving station.
• Knowledge of various meat carving techniques, proper knife handling, and carving equipment.
• Ability to supervise and guide Commis Chefs in daily kitchen operations.
• Knowledge of food safety, sanitation and proper food handling procedures.
• Strong organizational, communication, and teamwork skills.
• Ability to maintain food quality, presentation, and consistency in a fast-paced kitchen environment.
• Willing to work on-site and on flexible schedules, including weekends and holidays.
• Willing and able to start immediately.
• Willing to be assigned to Vikings Greenhills.

Responsibilities

• Oversee the carving station daily operations to ensure quality and consistency of carved meats.
• Supervise and guide Commis Chefs in carving and station tasks.
• Maintain strict food safety, sanitation, and storage standards.
• Ensure efficient station operations and timely presentation of dishes.
• Collaborate with the kitchen team to uphold overall dining experience.

Skills

Meat carving techniques

Knife handling

Team supervision

Food safety

Kitchen organization

Job description

Vikings Group of Companies is seeking a Chef de Partie – Carving to oversee the carving station at Vikings Greenhills. You will ensure the quality, consistency, and presentation of carved meats while supervising Commis Chefs and maintaining food safety standards.

The role requires a strong emphasis on organization, teamwork, and high-volume kitchen operations to deliver exceptional dining experiences for guests.