Cold Kitchen Maestro — Chef de Partie

Vikings Group of Companies; Santa Rosa; Hybrid; PHP 357,000 - 513,000; Full time

Job summary

NIU by Vikings in Nuvali, Laguna, is seeking an experienced Chef de Partie Cold to join our culinary team. You will lead the cold kitchen, craft garde manger and charcuterie dishes, and ensure HACCP-compliant service in a high-end environment.

We value strong plating, leadership, and the ability to train junior staff while maintaining consistency across all cold dishes. Weekend and holiday shifts may apply as part of a fine dining operation.

Qualifications

• Minimum 3–5 years as Chef de Partie or senior kitchen role in fine dining.
• Formal culinary training or equivalent professional kitchen experience.
• Expert cold food prep skills: garde manger, charcuterie, sauces.
• Strong knowledge of food safety and HACCP.
• Proficient plating, presentation, and garnishing at high standards.
• Leadership to train and motivate junior staff.
• Ability to work under pressure and manage time well.

Responsibilities

• Prepare and present cold dishes to established recipes and plating standards.
• Maintain strict hygiene and cleanliness of cold stations.
• Manage inventory and place orders for cold kitchen items.
• Train and supervise junior kitchen staff in the cold section.
• Collaborate with kitchen leadership to ensure menu execution.
• Ensure consistent portion sizes, flavor profiles, and presentation.
• Assist in menu development with creative cold dishes.
• Monitor equipment and report maintenance issues.
• Work efficiently during service to meet timing and quality standards.
• Participate in staff training and ongoing culinary development.

Skills

Cold kitchen leadership

Garde manger

Charcuterie

Sauce work

Plating & presentation

Food safety HACCP

Time management

Staff training

Restaurant service

Education

Formal culinary training

Job description

NIU by Vikings in Nuvali, Laguna, is seeking an experienced Chef de Partie Cold to join our culinary team. You will lead the cold kitchen, craft garde manger and charcuterie dishes, and ensure HACCP-compliant service in a high-end environment.

We value strong plating, leadership, and the ability to train junior staff while maintaining consistency across all cold dishes. Weekend and holiday shifts may apply as part of a fine dining operation.