Chef de Partie - Chinese Cuisine | Dim Sum & Wok Expert

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

Job summary

Vikings Group of Companies is seeking a Chef de Partie – Chinese to lead the Chinese kitchen section at Vikings SM Bacolod. You will oversee daily operations, ensure quality dishes, manage inventory, and control food costs while training Commis Chefs.

Ideal candidates have 1–3 years in high-volume kitchens, with Chinese cuisine expertise (dim sum, wok, roasted or cold prep). On-site work with flexible schedules and immediate start preferred.

Qualifications

• Diploma, degree, or formal certification in Culinary Arts, Hotel and Restaurant Management, or a related field.
• Strong knowledge of authentic Chinese cooking techniques, food preparation, menu execution, and plating standards.
• Ability to supervise, train, and guide Commis Chefs and other junior kitchen staff.
• Comprehensive knowledge of food safety, proper food handling, hygiene, and kitchen sanitation standards.

Responsibilities

• Oversee the daily operations of the assigned Chinese kitchen section, ensuring quality, consistency, and presentation of authentic Chinese dishes.
• Prepare and execute menu items using proper Chinese cooking techniques.
• Manage inventory and food costs to maintain profitability.
• Supervise and guide Commis Chefs and junior kitchen staff for efficient operations.
• Maintain high food safety, hygiene, and sanitation standards in the kitchen.
• Collaborate with the culinary team to deliver an excellent dining experience for guests.

Skills

Dim sum preparation

Wok cooking

Roasted or cold kitchen

Inventory management

Food safety knowledge

Supervise Commis Chefs

Organizational skills

Teamwork

Strong communication

Willing to start immediately

Education

Culinary Arts / Hotel and Restaurant Management degree or diploma

Job description

Vikings Group of Companies is seeking a Chef de Partie – Chinese to lead the Chinese kitchen section at Vikings SM Bacolod. You will oversee daily operations, ensure quality dishes, manage inventory, and control food costs while training Commis Chefs.

Ideal candidates have 1–3 years in high-volume kitchens, with Chinese cuisine expertise (dim sum, wok, roasted or cold prep). On-site work with flexible schedules and immediate start preferred.