Chef de Partie (Carving)

Vikings Group of Companies; Mandaluyong; On-site; PHP 480,000 - 720,000; Full time

Job summary

Vikings Group of Companies in Mandaluyong City, Metro Manila, seeks an experienced Chef de Partie (Carving) to lead the carving station and ensure premium meats are expertly prepared and plated for exceptional dining experiences. This full-time role emphasizes strong kitchen leadership and precise carving techniques.

The ideal candidate brings 3–5 years in professional kitchens, deep carving and butchery knowledge, HACCP awareness, and a track record of guiding junior staff in a busy, high-end

Qualifications

• Proven experience as a Chef de Partie or similar senior culinary position.
• 3–5 years in professional kitchens.
• Extensive knowledge of carving techniques, butchery and meat preparation.
• Advanced culinary skills in cooking, seasoning and presentation of premium meats.

Responsibilities

• Manage and oversee the carving station, ensuring meats are prepared, cooked and presented to high standards.
• Execute precise carving techniques for consistent portions and professional plating.
• Maintain food safety and hygiene protocols, proper storage and handling.
• Monitor stock levels and coordinate with suppliers for premium meats.
• Train and supervise junior kitchen staff in the carving section and techniques.

Skills

Carving techniques

Butchery

Leadership

Time management

Education

Culinary certification

Job description

About the role

We are seeking a talented and experienced Chef de Partie (Carving) to join the culinary team at Vikings Group of Companies. This is a full-time position based in Mandaluyong City, Metro Manila. As Chef de Partie (Carving), you will be responsible for managing the carving section of our kitchen, overseeing the preparation and presentation of premium carved meats and proteins. This role is pivotal in delivering an exceptional dining experience to our guests and maintaining the highest standards of food quality and presentation that Vikings Group of Companies is renowned for.

Key responsibilities

• Manage and oversee the carving station, ensuring all meats and proteins are prepared, cooked and presented to the highest standards
• Execute precise carving techniques to deliver consistent portion sizes and professional plating for service
• Maintain strict food safety and hygiene protocols, ensuring all products are stored correctly and handled safely
• Monitor stock levels and coordinate with suppliers to ensure adequate supply of premium meats and proteins
• Train and supervise junior kitchen staff working in the carving section, providing guidance on techniques and standards
• Develop and maintain mise-en-place systems to ensure efficient and organized station operations
• Collaborate with other sections of the kitchen, including the main kitchen and pastry sections, to ensure seamless service flow
• Maintain detailed records of food costs, portion control and waste management
• Contribute creative ideas for new carving presentations and menu offerings
• Respond promptly to guest requests and special dietary requirements with professionalism and creativity

What we're looking for

• Proven experience as a Chef de Partie or similar senior culinary position, with a minimum of 3–5 years in professional kitchens
• Extensive knowledge of carving techniques, butchery and meat preparation
• Advanced culinary skills with expertise in cooking, seasoning and presentation of premium meats and proteins
• Strong understanding of food safety regulations, HACCP principles and kitchen hygiene standards
• Excellent leadership abilities with the capacity to train, motivate and manage junior kitchen staff
• Outstanding time management and organizational skills to maintain efficient station operations during high-volume service periods
• Creative mindset with the ability to innovate and contribute to menu development
• Strong communication skills and the ability to work effectively within a collaborative kitchen environment
• Physical stamina and the ability to work in a fast-paced, high-pressure environment
• Relevant culinary qualification or certification from a recognized culinary institution is highly advantageous
• Experience in a high-end or fine dining establishment is preferred