Chef de Partie Carving (NIU by Vikings, Nuvali)

Vikings Group of Companies; Santa Rosa; On-site; PHP 279,000 - 446,000; Full time

Job summary

NIU by Vikings in Nuvali, Santa Rosa City, Laguna is seeking an experienced Chef de Partie Carving for a full-time role. You will expertly carve and portion meats to the highest standards and ensure precise plating across the carving station.

You will supervise mise en place, train junior staff, maintain food safety (HACCP), and collaborate with other kitchens to deliver exceptional service in a fast-paced, upscale environment.

Qualifications

• Proven experience as a Chef de Partie Carving or similar role
• Expert knife skills and carving techniques
• Knowledge of meat cuts, grades and cooking techniques
• Certification or formal culinary training
• Excellent food safety knowledge including HACCP
• Able to work under pressure during peak service
• Attention to detail and presentation
• Strong teamwork and communication in a fast-paced kitchen
• Physical ability to stand for long periods
• Willingness to work varied shifts including evenings and weekends
• Passion for culinary excellence and development

Responsibilities

• Expertly carve and portion meats, poultry, and other proteins according to standards
• Maintain presentation and visual appeal of carved dishes
• Prepare and maintain carving station with proper temperature control and safety
• Supervise mise en place for the carving station and ensure tools and ingredients are ready
• Monitor food quality and report issues to senior staff
• Adhere to food safety regulations and hygiene standards
• Collaborate with other kitchen stations during service
• Assist in training and mentoring junior kitchen staff
• Manage inventory of proteins and supplies at the carving station
• Follow recipe specifications and plating guidelines from Head Chef

Skills

Knife skills

Carving techniques

Meat cuts knowledge

Teamwork

Communication

Work under pressure

Attention to detail

Flexibility

Physical stamina

HACCP knowledge

Education

Culinary certification

Job description

About the role

We are seeking an experienced Chef de Partie Carving to join the culinary team at NIU by Vikings, located in Nuvali, Santa Rosa City, Laguna. This is a full-time position that plays a crucial role in delivering exceptional dining experiences to our guests.

Key responsibilities

• Expertly carve and portion meats, poultry, and other proteins according to established plating standards and portion control guidelines

• Maintain impeccable presentation and visual appeal of all carved dishes to enhance the dining experience

• Prepare and maintain the carving station with proper temperature control and food safety protocols

• Supervise mise en place for the carving station, ensuring all tools, equipment, and ingredients are properly organised and readily available

• Monitor food quality and freshness, reporting any issues to senior kitchen staff

• Maintain strict adherence to food safety regulations and hygiene standards

• Collaborate with other kitchen stations to ensure seamless service delivery during service hours

• Assist in training and mentoring junior kitchen staff on carving techniques and station procedures

• Manage inventory of proteins and supplies at the carving station

• Follow recipe specifications and plating guidelines established by the Head Chef

What we're looking for

• Proven experience as a Chef de Partie Carving or similar role in a high-volume, upscale dining establishment

• Expert knife skills and advanced knowledge of various carving and portioning techniques

• Strong understanding of different meat cuts, grades, and cooking techniques

• Certification or formal training in culinary arts or equivalent hands‑on experience

• Excellent food safety and sanitation knowledge, including HACCP principles

• Ability to work efficiently under pressure during peak service periods

• Strong attention to detail with a commitment to presentation excellence

• Excellent teamwork and communication skills with ability to work collaboratively in a fast‑paced kitchen environment

• Physical capability to stand for extended periods and perform repetitive tasks

• Flexibility to work varied shifts, including evenings, weekends, and holidays as required

• Passion for culinary excellence and continuous professional development