Chef de Partie (Japanese Cuisine)

Vikings Group of Companies; Makati; On-site; PHP 360,000 - 540,000; Full time

Job summary

Vikings Group of Companies in Makati City, Metro Manila, seeks a skilled Chef de Partie specializing in Japanese cuisine to join our culinary team on a full-time basis. You will manage a dedicated station, execute authentic dishes, and uphold rigorous food safety and quality standards.

The role requires 3–5 years in a professional kitchen with strong Japanese cooking knowledge. You will train junior staff, collaborate with the Head Chef on menu development, and help maintain high-volume service

Qualifications

• 3–5 years of professional kitchen experience with substantial Japanese cuisine.
• Knowledge of authentic Japanese techniques, ingredients and flavor profiles.
• Experience preparing sushi, sashimi, ramen, tempura and other traditional dishes.
• Adherence to food safety and hygiene standards in hospitality.
• Proven leadership ability to train and mentor junior kitchen staff.
• Flexible shifts including evenings, weekends and holidays.
• Experience in high-volume service is advantageous.

Responsibilities

• Prepare and cook Japanese dishes according to recipes and standards.
• Oversee assigned station and ensure mise en place is organized.
• Maintain strict food safety, hygiene and sanitation practices.
• Train and supervise junior kitchen staff and commis chefs.
• Monitor quality, portions and plating consistency.
• Collaborate with Head Chef to develop menu items and specials.
• Manage station inventory and report waste and stock levels.
• Ensure efficient workflow during service and timely delivery of meals.
• Maintain and report on kitchen equipment and maintenance needs.
• Uphold company values and foster a positive kitchen environment.

Skills

Japanese cuisine

Team leadership

Knife skills

High-volume service

Work under pressure

Education

Japanese culinary certification

Job description

About the role

Vikings Group of Companies is seeking a skilled and passionate Chef de Partie specializing in Japanese Cuisine to join our culinary team in Makati City, Metro Manila. This is a full-time position that plays a crucial role in maintaining the exceptional quality and authenticity of our Japanese dining offerings.

Key responsibilities

• Prepare and cook Japanese dishes according to established recipes, techniques, and presentation standards
• Oversee and manage your assigned station, ensuring all mise en place is properly prepared and organized
• Maintain strict adherence to food safety, hygiene, and sanitation protocols at all times
• Train and supervise junior kitchen staff and commis chefs working under your section
• Monitor food quality, portion control, and plating consistency to meet company standards
• Collaborate with the Head Chef and other kitchen personnel to develop new menu items and specials
• Manage inventory for your station and report on stock levels and wastage
• Ensure efficient workflow during service, including timely food preparation and delivery
• Maintain kitchen equipment and report any maintenance issues promptly
• Uphold company values and contribute to a positive, collaborative kitchen environment

What we're looking for

• Proven experience of at least 3-5 years working in a professional kitchen, with substantial experience in Japanese cuisine
• Deep knowledge of authentic Japanese cooking techniques, ingredients, and flavor profiles
• Proficiency in preparing Japanese dishes including sushi, sashimi, ramen, tempura, and other traditional preparations
• Strong understanding of food safety standards and hygiene practices in line with hospitality industry requirements
• Excellent knife skills and technical culinary competency
• Demonstrated ability to work effectively under pressure whilst maintaining quality standards
• Leadership experience with the ability to train, mentor, and motivate junior kitchen staff
• Strong communication and teamwork skills
• Flexibility to work shifts, including evenings, weekends, and public holidays as required
• Relevant culinary qualifications or certifications in Japanese cuisine are preferred
• Experience in high-volume service environments is advantageous