Chef de Partie Japanese (NIU, Nuvali)

Vikings Group of Companies; Santa Rosa; On-site; PHP 420,000 - 620,000; Full time

Job summary

Vikings Group of Companies in Nuvali, Laguna, is seeking a skilled Chef de Partie Japanese to lead the Japanese station, ensuring authentic dishes are prepared to the highest standards.

The ideal candidate has 3–5 years in professional kitchens with strong Japanese cooking skills, leadership ability, strict HACCP compliance, and a passion for training junior staff.

Qualifications

• Minimum 3-5 years of professional kitchen experience, with substantial time working specifically in Japanese cuisine.
• Proven expertise in Japanese cooking techniques, including knife skills, sushi preparation, and traditional cooking methods.
• Knowledge of authentic Japanese ingredients and their proper handling and storage.
• Proficiency in food safety and hygiene standards, including HACCP principles.
• Strong leadership and communication skills with the ability to train and motivate junior staff.
• Physical stamina to work in a fast-paced kitchen environment for extended periods.
• Attention to detail with a commitment to consistency and quality in every dish.
• Ability to work effectively as part of a team whilst maintaining individual responsibility for your station.
• Relevant culinary qualifications or certifications in Japanese cuisine (preferred).

Responsibilities

• Prepare and cook Japanese dishes according to established recipes, techniques, and presentation standards
• Oversee the Japanese station, ensuring all ingredients are properly prepared, organized and stored
• Maintain strict hygiene and food safety standards within your designated section
• Train and supervise junior kitchen staff and apprentices assigned to the Japanese station
• Monitor portion control and ensure consistency of dishes served to guests
• Manage inventory of Japanese ingredients and communicate stock requirements to procurement
• Collaborate with the Head Chef and other kitchen team members to develop new Japanese menu items
• Ensure timely preparation and plating of dishes during service periods
• Maintain equipment in the Japanese cooking section in good working condition
• Adapt to changing menu requirements and special dietary requests

Skills

Japanese cuisine

Sushi preparation

Knife skills

Food safety

Leadership

Teamwork

Attention to detail

Station management

Menu development

Culinary qualifications

Education

Japanese cuisine certification

Job description

About the role

We are seeking a skilled and passionate Chef de Partie Japanese to join the culinary team at our prestigious establishment in Nuvali, Laguna.

Key responsibilities

• Prepare and cook Japanese dishes according to established recipes, techniques, and presentation standards

• Oversee the Japanese station, ensuring all ingredients are properly prepared, organized and stored

• Maintain strict hygiene and food safety standards within your designated section

• Train and supervise junior kitchen staff and apprentices assigned to the Japanese station

• Monitor portion control and ensure consistency of dishes served to guests

• Manage inventory of Japanese ingredients and communicate stock requirements to procurement

• Collaborate with the Head Chef and other kitchen team members to develop new Japanese menu items

• Ensure timely preparation and plating of dishes during service periods

• Maintain equipment in the Japanese cooking section in good working condition

• Adapt to changing menu requirements and special dietary requests

What we're looking for

• Minimum 3-5 years of professional kitchen experience, with substantial time working specifically in Japanese cuisine

• Proven expertise in Japanese cooking techniques, including knife skills, sushi preparation, and traditional cooking methods

• Knowledge of authentic Japanese ingredients and their proper handling and storage

• Proficiency in food safety and hygiene standards, including HACCP principles

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

• Physical stamina to work in a fast-paced kitchen environment for extended periods

• Attention to detail with a commitment to consistency and quality in every dish

• Ability to work effectively as part of a team whilst maintaining individual responsibility for your station

• Relevant culinary qualifications or certifications in Japanese cuisine (preferred)