Chef de Partie (Carving)

About the role

We are seeking an experienced Chef de Partie (Carving) to join the culinary team at Vikings Group of Companies in Makati City, Metro Manila. This is a full-time position that plays a crucial role in delivering exceptional dining experiences across our restaurants. As a Chef de Partie specializing in carving, you will be responsible for the preparation, presentation, and carving of premium meat dishes, ensuring consistency, quality, and excellence in every plate that leaves the kitchen. This role is integral to our reputation for outstanding food service and culinary precision.

Key responsibilities

• Expertly carve and portion premium cuts of meat to precise specifications, maintaining consistency and presentation standards
• Prepare and cook meat dishes according to established recipes, techniques, and quality standards
• Manage the carving station, ensuring all equipment is maintained, sanitized, and ready for service
• Work collaboratively with other kitchen brigade members to ensure smooth service during busy periods
• Monitor food quality, temperature control, and plate presentation to uphold Vikings Group standards
• Maintain strict adherence to food safety, hygiene, and health regulations at all times
• Prepare mise en place for your station and ensure efficient workflow during service
• Train and mentor junior kitchen staff on carving techniques and station procedures as required
• Contribute creative ideas for menu development and seasonal specials
• Manage inventory and minimize waste whilst maintaining portion control standards

What we're looking for

• A minimum of 3-5 years of professional kitchen experience, with specific expertise in carving and butchery techniques
• Formal culinary training or equivalent qualification in professional cookery
• Strong knowledge of meat cuts, grades, cooking methods, and food safety practices
• Excellent knife skills, precision, and attention to detail in food presentation
• Physical stamina to work in a fast-paced kitchen environment during extended service periods
• Ability to work efficiently under pressure whilst maintaining quality standards
• Strong communication skills and the ability to work collaboratively as part of a professional kitchen team
• Flexibility to work shifts, including evenings, weekends, and holidays as required
• A passion for culinary excellence and commitment to continuous professional development
• Basic knowledge of food cost management and portion control
• Preferred: Experience in a fine dining or high-volume restaurant environment, and knowledge of international cuisine