Chef de Partie (Cold Station)

Vikings Group of Companies; Philippines; On-site; PHP 260,000 - 380,000; Full time

Job summary

Vikings Group of Companies in Makati City is seeking a skilled Chef de Partie (Cold Station) to lead the cold kitchen and deliver top-quality dishes in a fast-paced, high-volume environment.

This full-time role focuses on preparing and presenting cold dishes, pâtés, terrines, and charcuterie with a strong emphasis on consistency and plating excellence. You will train junior staff, manage mise en place, and support menu development while upholding HACCP standards throughout service.

Qualifications

• Minimum 3-5 years of experience as a Chef de Partie or senior kitchen role, preferably in a cold station
• Formal culinary training or qualification from a recognized culinary institution
• Strong knowledge of food safety, hygiene standards, and HACCP principles
• Proficiency in cold food preparation techniques including charcuterie, terrines, pâtés, and advanced plating
• Excellent knife skills and attention to detail with a focus on presentation and consistency
• Proven leadership abilities with experience supervising and training kitchen staff
• Ability to work efficiently under pressure while maintaining high standards during peak service
• Strong communication skills and ability to work collaboratively within a team environment
• Knowledge of costing and portion control
• Physical fitness and ability to stand for extended periods
• Flexibility to work evenings and weekends as required by kitchen operations
• Preferred: experience in high-volume hospitality operations and buffet-style service

Responsibilities

• Prepare, cook, and present cold dishes, appetizers, salads, pâtés, terrines, and charcuterie according to established recipes and plating standards
• Maintain strict hygiene and food safety protocols, ensuring compliance with health and safety regulations
• Monitor stock levels at the cold station and place orders to prevent shortages
• Train, supervise, and mentor junior chefs and kitchen assistants at the cold station
• Ensure consistent quality and portion control across all cold dishes
• Collaborate with Head Chef and other stations to coordinate service and ensure smooth kitchen operations
• Maintain detailed records of food costs, wastage, and stock management
• Prepare mise en place for service and keep the cold station organized and clean
• Contribute to menu development and creative presentations of cold dishes
• Respond promptly to service demands and adapt to changing requirements during service

Skills

Team leadership

High-pressure performance

Attention to detail

Knife skills

Communication

Costing & portion control

Food safety

HACCP knowledge

Education

Culinary training from a recognized culinary institution

Job description

About the role

Vikings Group of Companies is seeking a skilled and passionate Chef de Partie (Cold Station) to join our culinary team in Makati City, Metro Manila. This is a full-time position that plays a crucial role in our kitchen operations, specializing in the preparation and presentation of cold dishes, appetizers, salads, and charcuterie. As Chef de Partie, you will be responsible for maintaining the highest standards of food quality, consistency, and presentation whilst leading and supporting your station team. This role is essential to delivering the exceptional dining experiences our guests expect from Vikings Group of Companies.

Key responsibilities

• Prepare, cook, and present cold dishes, appetizers, salads, pâtés, terrines, and charcuterie according to established recipes and plating standards

• Maintain strict hygiene and food safety protocols, ensuring compliance with all health and safety regulations

• Monitor stock levels of ingredients and supplies at the cold station, placing orders as necessary to prevent shortages

• Train, supervise, and mentor junior chefs and kitchen assistants assigned to the cold station

• Ensure consistent quality and portion control across all cold dishes prepared

• Collaborate with the Head Chef and other stations to coordinate service and ensure smooth kitchen operations

• Maintain detailed records of food costs, wastage, and stock management

• Prepare mise en place for service and ensure the cold station is organized and clean at all times

• Contribute to menu development and creative presentations of cold dishes

• Respond promptly to service demands and adapt to changing requirements during service

What we're looking for

• Minimum of 3-5 years' experience working as a Chef de Partie or in a similar senior kitchen position, preferably in a cold station environment

• Formal culinary training or qualification from a recognized culinary institution

• Strong knowledge of food safety, hygiene standards, and HACCP principles

• Proficiency in cold food preparation techniques including charcuterie, terrines, pâtés, and advanced plating

• Excellent knife skills and attention to detail with a focus on presentation and consistency

• Proven leadership abilities with experience supervising and training kitchen staff

• Ability to work efficiently under pressure whilst maintaining high standards during peak service periods

• Strong communication skills and ability to work collaboratively within a team environment

• Knowledge of costing and portion control

• Physical fitness and ability to work in a standing position for extended periods

• Flexibility to work evening and weekend shifts as required by kitchen operations

• Preferred: Experience in high-volume hospitality operations and familiarity with buffet-style service