Chef de Partie

Vikings Group of Companies; San Juan; On-site; PHP 201,000 - 312,000; Full time

Job summary

Vikings Group of Companies in the Philippines is seeking a dedicated kitchen professional to manage and operate an assigned kitchen station, preparing, cooking, and presenting meals to exacting standards.

You will monitor portion control, uphold food safety, train junior staff, and coordinate with other stations to ensure smooth buffet service.

Responsibilities

• Manage and operate an assigned kitchen station efficiently.
• Prepare, cook, and present food according to standardized recipes and quality standards.
• Ensure buffet items are fresh, well-presented, and replenished throughout service.
• Monitor portion control to maintain consistency and minimize food waste.
• Follow food safety, sanitation, and hygiene standards at all times.
• Assist in daily food preparation and production planning.
• Monitor stock levels and report inventory needs to the Sous Chef.
• Train and guide Commis Chefs and kitchen assistants assigned to the station.
• Ensure proper use, cleaning, and maintenance of kitchen equipment.
• Coordinate with other kitchen stations to ensure smooth buffet operations.
• Report equipment issues and food quality concerns to the Sous Chef.
• Support the kitchen team during peak service periods.

Job description

• Manage and operate an assigned kitchen station efficiently.

• Prepare, cook, and present food according to standardized recipes and quality standards.

• Ensure buffet items are fresh, well-presented, and replenished throughout service.

• Monitor portion control to maintain consistency and minimize food waste.

• Follow food safety, sanitation, and hygiene standards at all times.

• Assist in daily food preparation and production planning.

• Monitor stock levels and report inventory needs to the Sous Chef.

• Train and guide Commis Chefs and kitchen assistants assigned to the station.

• Ensure proper use, cleaning, and maintenance of kitchen equipment.

• Coordinate with other kitchen stations to ensure smooth buffet operations.

• Report equipment issues and food quality concerns to the Sous Chef.

• Support the kitchen team during peak service periods.