Chef de Partie (Grill Station)

Vikings Group of Companies; Philippines; On-site; PHP 450,000 - 750,000; Full time

Job summary

Vikings Group of Companies in Makati City, Metro Manila, is seeking an experienced Chef de Partie (Grill Station) to lead the grill section, ensure consistent quality and presentation, and uphold top food safety standards in a busy kitchen.

You will train junior staff, monitor costs, collaborate with fellow chefs, and contribute to menu development, in a full-time role that rewards leadership and culinary excellence.

Qualifications

• Minimum 5 years' experience as Chef de Partie or senior kitchen role, grill station focus.
• Expert grilling techniques and meat cookery with precise temperature control.
• Ability to lead, train and supervise junior staff.
• Strong knowledge of food safety, hygiene and HACCP principles.
• Experience in high-volume hospitality or fine dining environments.

Responsibilities

• Oversee grill station operations ensuring consistent quality and presentation.
• Prepare and cook grilled items per established recipes and portions.
• Maintain cleanliness, safety and organization of grill station.
• Train and supervise junior kitchen staff.
• Monitor costs and minimize waste while upholding standards.
• Ensure compliance with food safety regulations.
• Collaborate with kitchen team to ensure smooth service.
• Contribute to menu development and grill process improvements.
• Respond to dietary requests from guests.
• Maintain stock levels and communicate needs to management.

Skills

Grill station expertise

Meat cookery

Temperature control

Leadership & communication

Food safety & HACCP

Education

Culinary qualification / professional cookery training

Job description

About the role

Vikings Group of Companies is seeking an experienced Chef de Partie (Grill Station) to join our culinary team in Makati City, Metro Manila. This is a full-time position that plays a crucial role in delivering exceptional grilled dishes and maintaining the highest standards of food quality and presentation at our establishment. As Chef de Partie for the Grill Station, you will be responsible for overseeing the grill section, ensuring consistent execution of our menu offerings, and maintaining a professional and efficient kitchen environment. This position is integral to our kitchen operations and directly impacts the dining experience of our guests.

Key responsibilities

• Oversee and manage all operations at the grill station, ensuring consistent quality and presentation of grilled dishes

• Prepare and cook grilled items according to established recipes, portion sizes and presentation standards

• Maintain the cleanliness, organization and safety of the grill station and all associated equipment

• Train and supervise junior kitchen staff assigned to the grill station

• Monitor food costs and minimize wastage whilst maintaining portion control and quality standards

• Ensure compliance with food safety and hygiene regulations at all times

• Collaborate with other stations and kitchen team members to ensure smooth service flow during service periods

• Contribute to menu development and suggest improvements to grill station processes and offerings

• Respond promptly to special requests and dietary requirements from guests

• Maintain stock levels of grill station ingredients and communicate supply needs to management

What we're looking for

• Minimum of 5 years' experience working as a Chef de Partie or in a similar senior kitchen position, specifically with expertise in grill station operations

• Strong knowledge of grilling techniques, meat cookery and temperature control

• Proven ability to work efficiently under pressure whilst maintaining high standards of quality and presentation

• Excellent leadership and communication skills with the ability to train and motivate junior kitchen staff

• Comprehensive understanding of food safety and hygiene standards, with knowledge of HACCP principles

• Culinary qualification or formal training in professional cookery is highly desirable

• Experience in high-volume hospitality environments or fine dining establishments

• Strong organizational skills and attention to detail

• Physical fitness and ability to stand for extended periods in a kitchen environment