Japanese CDP — Tempura, Sushi & Teriyaki Expert (On-site)

Vikings Group of Companies; Murcia; On-site; PHP 240,000 - 360,000; Full time

Job summary

Vikings Group of Companies is seeking a Chef de Partie - Japanese to lead the Japanese kitchen section and maintain the highest standards of quality, presentation, and consistency. The role involves supervising Commis Chefs, enforcing food safety practices, and coordinating with the wider kitchen team to deliver an exceptional dining experience.

Ideal candidates have 2–3 years as a CDP with strong Japanese cuisine skills, including teriyaki, tempura, and sashimi.

Qualifications

• At least 2-3 years of experience as a Chef de Partie (CDP), preferably specializing in Japanese cuisine.
• Proficient in preparing Japanese dishes, including teriyaki sauces, tempura, and sashimi.
• Strong knowledge of Japanese food preparation techniques, ingredient handling, and presentation.
• Ability to train, supervise, and manage Commis Chefs to ensure efficient kitchen operations.
• Good communication and teamwork skills, with the ability to collaborate effectively with kitchen staff and management.
• Knowledge of food safety, sanitation, and proper food handling procedures.
• Ability to maintain food quality, consistency, and presentation in a fast-paced kitchen environment.
• Willing to work on-site and on flexible schedules, including weekends and holidays.
• Willing and able to start immediately.
• Willing to be assigned to Vikings

Responsibilities

• Oversee the daily operations of the Japanese kitchen section, ensuring the quality, consistency, and presentation of Japanese dishes.
• Train and supervise Commis Chefs, maintain food safety and sanitation standards.
• Collaborate with kitchen staff and management to ensure efficient kitchen operations and an excellent dining experience for guests.

Skills

Japanese cuisine

CDP experience

Sashimi

Tempura

Teriyaki

Food safety

Staff training

Teamwork

On-site work

Job description

Vikings Group of Companies is seeking a Chef de Partie - Japanese to lead the Japanese kitchen section and maintain the highest standards of quality, presentation, and consistency. The role involves supervising Commis Chefs, enforcing food safety practices, and coordinating with the wider kitchen team to deliver an exceptional dining experience.

Ideal candidates have 2–3 years as a CDP with strong Japanese cuisine skills, including teriyaki, tempura, and sashimi.