Cold Station Chef de Partie: Culinary Lead

Vikings Group of Companies; Mandaluyong; On-site; PHP 420,000 - 600,000; Full time

Job summary

Vikings Group of Companies in Mandaluyong City, Metro Manila is seeking a Chef de Partie (Cold Station) to lead our cold kitchen, oversee mise en place, and plate cold dishes, charcuterie, salads, and sauces to a high standard.

The ideal candidate has 3–5 years in a professional kitchen, a recognized culinary qualification, strong HACCP knowledge, excellent knife skills, and proven ability to train junior staff while maintaining top presentation.

Qualifications

• Culinary qualification or equivalent required.
• 3–5 years experience in a professional kitchen, with cold station.
• Proven expertise in cold dishes, charcuterie, salads and appetizers.
• Strong HACCP knowledge and safe storage practices.
• Excellent knife skills and proficiency with cold kitchen equipment.
• Leadership experience to train junior staff.
• Detail-oriented with high presentation standards.
• Willingness to work shifts including evenings and weekends.

Responsibilities

• Oversee the cold station, mise en place and organization of cold kitchen equipment.
• Prepare, portion and plate cold dishes, appetizers, salads and cold sauces.
• Maintain strict food safety, storage, temperature control and sanitation.
• Train and supervise junior kitchen staff at the cold station.
• Collaborate with the kitchen brigade to ensure seamless service.
• Monitor stock levels and communicate ingredient needs to management.
• Ensure compliance with health, safety regulations and SOPs.
• Contribute to menu development and new cold dishes ideas.
• Maintain equipment and report maintenance issues promptly.

Skills

Cold Kitchen

Leadership

Food Safety

Knife Skills

Team Training

Attention to detail

Communication

Fine Dining

Education

Culinary Certification

Job description

Vikings Group of Companies in Mandaluyong City, Metro Manila is seeking a Chef de Partie (Cold Station) to lead our cold kitchen, oversee mise en place, and plate cold dishes, charcuterie, salads, and sauces to a high standard.

The ideal candidate has 3–5 years in a professional kitchen, a recognized culinary qualification, strong HACCP knowledge, excellent knife skills, and proven ability to train junior staff while maintaining top presentation.