Chef de Partie Japanese

Vikings Group of Companies; Muntinlupa; On-site; PHP 420,000 - 540,000; Full time

Job summary

Vikings Group of Companies is seeking an experienced Chef de Partie Japanese to lead the Japanese kitchen station at our Alabang, Muntinlupa site in Metro Manila. The role requires expertise in sushi, sashimi, tempura, teriyaki and related dishes, with a focus on authentic preparation and high standards.

You will train and supervise junior staff, enforce HACCP and safety protocols, manage mise en place and collaborate on menu development to reflect seasonal ingredients and trends.

Qualifications

• Minimum 5-7 years of professional kitchen experience, with at least 3 years specifically working in Japanese cuisine preparation.
• Formal culinary qualifications or professional chef certification recognized within the hospitality industry.
• Advanced knowledge of traditional and contemporary Japanese cooking techniques, ingredient selection and presentation standards.
• Proficiency in preparing authentic Japanese dishes including sushi, sashimi, donburi, tempura and other specialities.
• Strong understanding of Japanese food culture, ingredient sourcing and flavor profiles.
• Demonstrated leadership and supervisory experience in a kitchen environment with the ability to train and motivate junior staff.
• Excellent attention to detail with a commitment to maintaining high standards of food quality and presentation.
• Knowledge of food safety regulations, HACCP principles and kitchen hygiene protocols.
• Strong communication skills and ability to work collaboratively within a team-based environment.
• Physical stamina and ability to work in a fast-paced kitchen environment, including standing for extended periods.
• Preferred: Experience working in high-volume restaurant or hospitality operations and familiarity with Japanese ingredient sourcing in the Philippines.

Responsibilities

• Oversee and manage all operations within the Japanese cuisine station, ensuring compliance with established recipes, techniques and presentation standards.
• Prepare and cook a variety of Japanese dishes including sushi, sashimi, tempura, teriyaki and other traditional Japanese cuisine offerings with precision and authenticity.
• Train, mentor and supervise junior kitchen staff and commis chefs assigned to the Japanese station, ensuring they meet quality and safety standards.
• Maintain strict food safety, hygiene and sanitation protocols in accordance with local health and safety regulations.
• Monitor stock levels of Japanese ingredients and supplies, liaising with procurement to ensure consistent availability of high-quality materials.
• Manage mise en place and kitchen organization to ensure smooth service during all operating hours.
• Collaborate with the Head Chef and management team to develop and refine Japanese menu items, incorporating seasonal ingredients and contemporary culinary trends.
• Control food costs and portion sizes whilst maintaining quality standards and profitability targets.
• Conduct quality checks on all dishes prepared at the Japanese station before service.
• Maintain equipment and report any maintenance issues promptly to ensure operational continuity.

Skills

Japanese cuisine

Leadership

Kitchen management

Food safety

Menu development

Communication

Training staff

Education

Culinary diploma

Chef certification

Tools

Kitchen equipment

Job description

About the role

We are seeking an experienced Chef de Partie Japanese to join the Vikings Group of Companies in a full-time position based in Alabang, Muntinlupa City, Metro Manila.

Key responsibilities

• Oversee and manage all operations within the Japanese cuisine station, ensuring compliance with established recipes, techniques and presentation standards

• Prepare and cook a variety of Japanese dishes including sushi, sashimi, tempura, teriyaki and other traditional Japanese cuisine offerings with precision and authenticity

• Train, mentor and supervise junior kitchen staff and commis chefs assigned to the Japanese station, ensuring they meet quality and safety standards

• Maintain strict food safety, hygiene and sanitation protocols in accordance with local health and safety regulations

• Monitor stock levels of Japanese ingredients and supplies, liaising with procurement to ensure consistent availability of high-quality materials

• Manage mise en place and kitchen organization to ensure smooth service during all operating hours

• Collaborate with the Head Chef and management team to develop and refine Japanese menu items, incorporating seasonal ingredients and contemporary culinary trends

• Control food costs and portion sizes whilst maintaining quality standards and profitability targets

• Conduct quality checks on all dishes prepared at the Japanese station before service

• Maintain equipment and report any maintenance issues promptly to ensure operational continuity

What we're looking for

• Minimum 5-7 years of professional kitchen experience, with at least 3 years specifically working in Japanese cuisine preparation

• Formal culinary qualifications or professional chef certification recognized within the hospitality industry

• Advanced knowledge of traditional and contemporary Japanese cooking techniques, ingredient selection and presentation standards

• Proficiency in preparing authentic Japanese dishes including sushi, sashimi, donburi, tempura and other specialities

• Strong understanding of Japanese food culture, ingredient sourcing and flavor profiles

• Demonstrated leadership and supervisory experience in a kitchen environment with the ability to train and motivate junior staff

• Excellent attention to detail with a commitment to maintaining high standards of food quality and presentation

• Knowledge of food safety regulations, HACCP principles and kitchen hygiene protocols

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

• Physical stamina and ability to work in a fast-paced kitchen environment, including standing for extended periods

• Preferred: Experience working in high-volume restaurant or hospitality operations and familiarity with Japanese ingredient sourcing in the Philippines