Chef de Partie (Cold)

About the Role

We are seeking a skilled and passionate Chef de Partie (Cold) to join the culinary team at Vikings Group of Companies in Quezon City, Metro Manila. This is a full-time position that plays a vital role in our food preparation and service operations. As Chef de Partie (Cold), you will be responsible for overseeing the cold kitchen section, which is essential to delivering exceptional dining experiences to our guests. This role requires precision, creativity, and a deep understanding of food safety standards whilst maintaining the highest quality of culinary excellence.

Key Responsibilities

• Prepare, plate, and present cold dishes including salads, appetizers, charcuterie, and other cold preparations according to established recipes and plating standards
• Maintain strict adherence to food safety and hygiene protocols, including proper storage, handling, and temperature control of ingredients
• Monitor inventory levels of cold kitchen supplies and ingredients, placing orders as needed to ensure adequate stock
• Train and supervise junior kitchen staff working in the cold section, ensuring they meet performance and quality standards
• Collaborate with other chefs and kitchen staff to ensure seamless service during busy periods
• Maintain cleanliness and organization of the cold kitchen station, including equipment and work surfaces
• Prepare mise en place for service, ensuring all ingredients are prepared and ready for efficient service
• Develop and suggest new cold dish ideas and menu items to enhance the dining experience
• Respond promptly to special requests and dietary requirements from guests
• Monitor food costs and minimize waste whilst maintaining quality standards

What We're Looking For

• A culinary qualification or relevant training in professional cookery
• Minimum of 2-3 years' experience as a Chef de Partie or in a similar position within a busy kitchen environment
• Demonstrated expertise in cold food preparation, including salads, pâtés, terrines, and other charcuterie items
• In-depth knowledge of food safety regulations, HACCP principles, and hygiene standards
• Strong attention to detail with an excellent eye for food presentation and plating techniques
• Ability to work efficiently under pressure whilst maintaining consistency in quality
• Excellent organizational and time management skills
• Leadership qualities with the ability to motivate and train junior kitchen staff
• Strong communication skills and the ability to work collaboratively within a team
• Creative mindset with a passion for culinary innovation
• Experience working in a high-volume hospitality or hotel setting is preferred