Chef de Partie

Vikings Group of Companies; Santa Rosa; On-site; PHP 279,000 - 469,000; Full time

Job summary

Vikings Group of Companies is seeking a Chef de Partie Carving to ensure consistent food quality, proper portioning and attractive presentation at the carving station. You will follow HACCP and sanitation standards while delivering professional service to guests.

The role involves carving Roasted meats, managing the carving station, ensuring correct temperatures, preparing sauces and garnishes, and coordinating with the kitchen team to maintain service flow.

Responsibilities

• Prepare and cook various meats and poultry according to established recipes and cooking standards.
• Operate and manage the carving station during buffet and dining service.
• Carve and portion roasted meats accurately and consistently according to guest preferences and company standards.
• Ensure meats are cooked to the appropriate temperature, doneness, and quality.
• Prepare and maintain sauces, gravies, garnishes, and accompaniments for the carving station.
• Maintain presentation and replenishment of food items throughout service.
• Interact professionally with guests and respond to requests regarding meat selection, portion size, and doneness.
• Monitor food quality, temperature, freshness, and appearance throughout the service period.
• Ensure proper storage, labeling, handling, and rotation of meat and other food products.
• Follow established recipes, portion controls, and food presentation standards.
• Maintain cleanliness and organization of the carving station, kitchen equipment, and work area.
• Follow HACCP, food safety, sanitation, and occupational health and safety standards.
• Minimize food waste through proper preparation, portion control, and storage.
• Coordinate with the Executive Chef, Sous Chef, and other kitchen team members to ensure smooth service.
• Assist with preparation and production in other kitchen sections when required.
• Check equipment and utensils before and after service and report any defects or maintenance concerns.
• Assist in receiving, storing, and checking the quality of meat and other ingredients.
• Support kitchen inventory control and monitor stock levels.
• Train and guide Commis Chefs and other junior kitchen staff when assigned.
• Perform other duties and responsibilities as assigned by the Chef or management.

Job description

About the role
Chef de Partie Carving role is to ensure consistent food quality, proper portioning, attractive presentation, and compliance with food safety and sanitation standards while providing efficient and professional service to guests.

Job Description

• Prepare and cook various meats and poultry according to established recipes and cooking standards.

• Operate and manage the carving station during buffet and dining service.

• Carve and portion roasted meats accurately and consistently according to guest preferences and company standards.

• Ensure meats are cooked to the appropriate temperature, doneness, and quality.

• Prepare and maintain appropriate sauces, gravies, garnishes, and accompaniments for the carving station.

• Maintain proper presentation and replenishment of food items throughout service.

• Interact professionally with guests and respond to requests regarding meat selection, portion size, and doneness.

• Monitor food quality, temperature, freshness, and appearance throughout the service period.

• Ensure proper storage, labeling, handling, and rotation of meat and other food products.

• Follow established recipes, portion controls, and food presentation standards.

• Maintain cleanliness and organization of the carving station, kitchen equipment, and work area.

• Follow HACCP, food safety, sanitation, and occupational health and safety standards.

• Minimize food waste through proper preparation, portion control, and storage.

• Coordinate with the Executive Chef, Sous Chef, and other kitchen team members to ensure smooth service.

• Assist with preparation and production in other kitchen sections when required.

• Check equipment and utensils before and after service and report any defects or maintenance concerns.

• Assist in receiving, storing, and checking the quality of meat and other ingredients.

• Support kitchen inventory control and monitor stock levels.

• Train and guide Commis Chefs and other junior kitchen staff when assigned.

• Perform other duties and responsibilities as assigned by the Chef or management.