CDP Chinese

Company Description Philippine-based Vikings Group is the country’s leading luxury buffet restaurant chain, known for offering a wide range of local and international cuisine to food-loving guests. The group has grown rapidly and earned multiple accolades locally and internationally, reflecting its strong reputation in the hospitality industry. To serve more diners, Vikings Group has expanded into various concept brands, including Niu by Vikings, Four Seasons Buffet and Hotpot, Nords Bread Hub, Tongyang Plus, The Alley by Vikings, Putien, Bom Gosto, Sam Stew, A1 Premium Shabu-shabu, Rosario, Lore Manila, Meatogether, and Meylin. Each brand upholds the legacy of Vikings Luxury Buffet while building its own distinct identity, giving team members diverse culinary and career opportunities.

Role Description The CDP Chinese (Chef de Partie – Chinese Cuisine) is a full-time, on-site role based in Pampanga. This role is responsible for preparing, cooking, and presenting Chinese dishes to Vikings Group standards, ensuring consistency in taste, quality, and appearance. The CDP Chinese oversees a specific section of the kitchen, manages mise en place, and coordinates with other kitchen staff to maintain smooth service during peak hours. Responsibilities include maintaining food safety and sanitation, monitoring stock levels and proper storage, and supporting menu development and improvement of Chinese offerings. The role also involves training and guiding junior kitchen staff, collaborating with the Sous Chef and Head Chef, and helping to uphold the brand’s high culinary standards.

Qualifications

• Strong experience in Chinese cuisine, including preparation, cooking techniques, and presentation of a variety of traditional and contemporary dishes.
• Proven background in professional kitchen operations, preferably in high-volume restaurants, hotels, or buffet concepts.
• Knowledge of food safety, hygiene standards, and kitchen sanitation practices; ability to follow and enforce company protocols.
• Ability to manage a kitchen section independently, including mise en place, time management, and coordination during service.
• Skill in training, guiding, and supporting junior cooks and kitchen staff to ensure consistent performance.
• Basic inventory management skills, including monitoring stock, minimizing wastage, and proper storage of ingredients.
• Good communication and teamwork skills, with the ability to work effectively in a diverse, fast-paced environment.
• Willingness to work on-site in Pasay on shifting schedules, weekends, and holidays as required by operations.
• Previous CDP or Demi Chef experience in Chinese cuisine is highly preferred; culinary training or related certification is an advantage.