Chef de Partie (Cold Station)

Vikings Group of Companies; Mandaluyong; On-site; PHP 420,000 - 600,000; Full time

Job summary

Vikings Group of Companies in Mandaluyong City, Metro Manila is seeking a Chef de Partie (Cold Station) to lead our cold kitchen, oversee mise en place, and plate cold dishes, charcuterie, salads, and sauces to a high standard.

The ideal candidate has 3–5 years in a professional kitchen, a recognized culinary qualification, strong HACCP knowledge, excellent knife skills, and proven ability to train junior staff while maintaining top presentation.

Qualifications

• Culinary qualification or equivalent required.
• 3–5 years experience in a professional kitchen, with cold station.
• Proven expertise in cold dishes, charcuterie, salads and appetizers.
• Strong HACCP knowledge and safe storage practices.
• Excellent knife skills and proficiency with cold kitchen equipment.
• Leadership experience to train junior staff.
• Detail-oriented with high presentation standards.
• Willingness to work shifts including evenings and weekends.

Responsibilities

• Oversee the cold station, mise en place and organization of cold kitchen equipment.
• Prepare, portion and plate cold dishes, appetizers, salads and cold sauces.
• Maintain strict food safety, storage, temperature control and sanitation.
• Train and supervise junior kitchen staff at the cold station.
• Collaborate with the kitchen brigade to ensure seamless service.
• Monitor stock levels and communicate ingredient needs to management.
• Ensure compliance with health, safety regulations and SOPs.
• Contribute to menu development and new cold dishes ideas.
• Maintain equipment and report maintenance issues promptly.

Skills

Cold Kitchen

Leadership

Food Safety

Knife Skills

Team Training

Attention to detail

Communication

Fine Dining

Education

Culinary Certification

Job description

About the role

Vikings Group of Companies is seeking a talented and experienced Chef de Partie (Cold Station) to join our culinary team in Mandaluyong City, Metro Manila. This is a full-time position offering an exciting opportunity to take charge of our cold kitchen operations, where you will be responsible for the preparation and presentation of cold dishes, appetizers, salads, and charcuterie. This role is integral to maintaining the high standards of food quality and presentation that Vikings Group is renowned for, and you will play a crucial part in delivering exceptional dining experiences to our guests.

What you'll be doing

• Overseeing the cold station, including mise en place preparation and organization of all cold kitchen equipment and ingredients

• Preparing, portioning, and plating cold dishes, appetizers, salads, and cold sauces according to established recipes and presentation standards

• Maintaining strict food safety and hygiene standards, including proper food storage, temperature control, and sanitation protocols

• Training and supervising junior kitchen staff assigned to the cold station, ensuring consistency in quality and technique

• Collaborating with other members of the kitchen brigade to ensure seamless service during service periods

• Monitoring stock levels and communicating ingredient requirements to the kitchen management team

• Ensuring compliance with all health and safety regulations and standard operating procedures

• Contributing to menu development and suggesting innovative cold dishes that align with the restaurant's culinary direction

• Maintaining equipment in good working order and reporting any maintenance issues promptly

What we're looking for

• A recognized culinary qualification or equivalent professional certification (e.g., NVQ Level 3 in Professional Cookery or equivalent)

• Minimum of 3-5 years' experience working in a professional kitchen, with substantial experience specifically in a cold station or larder role

• Proven expertise in the preparation of cold dishes, charcuterie, salads, and appetizers

• Strong knowledge of food safety practices, including HACCP principles and proper food storage techniques

• Excellent knife skills and proficiency with cold kitchen equipment

• Leadership experience and the ability to train and motivate junior kitchen staff

• Exceptional attention to detail and commitment to maintaining high standards of food presentation

• Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment

• Excellent communication and teamwork abilities

• Experience in fine dining or upmarket hospitality establishments is highly desirable

• Flexibility to work shifts, including evenings, weekends, and holidays as required by the business