Chef De Partie Japanese

About The Role

We are seeking an experienced

Chef de Partie Japanese

to join the Vikings Group of Companies in a full-time position based in Alabang, Muntinlupa City, Metro Manila.

Key responsibilities

Oversee and manage all operations within the Japanese cuisine station, ensuring compliance with established recipes, techniques and presentation standards

Prepare and cook a variety of Japanese dishes including sushi, sashimi, tempura, teriyaki and other traditional Japanese cuisine offerings with precision and authenticity

Train, mentor and supervise junior kitchen staff and commis chefs assigned to the Japanese station, ensuring they meet quality and safety standards

Maintain strict food safety, hygiene and sanitation protocols in accordance with local health and safety regulations

Monitor stock levels of Japanese ingredients and supplies, liaising with procurement to ensure consistent availability of high-quality materials

Manage mise en place and kitchen organization to ensure smooth service during all operating hours

Collaborate with the Head Chef and management team to develop and refine Japanese menu items, incorporating seasonal ingredients and contemporary culinary trends

Control food costs and portion sizes whilst maintaining quality standards and profitability targets

Conduct quality checks on all dishes prepared at the Japanese station before service

Maintain equipment and report any maintenance issues promptly to ensure operational continuity

What we're looking for

Minimum 5-7 years of professional kitchen experience, with at least 3 years specifically working in Japanese cuisine preparation

Formal culinary qualifications or professional chef certification recognized within the hospitality industry

Advanced knowledge of traditional and contemporary Japanese cooking techniques, ingredient selection and presentation standards

Proficiency in preparing authentic Japanese dishes including sushi, sashimi, donburi, tempura and other specialities

Strong understanding of Japanese food culture, ingredient sourcing and flavor profiles

Demonstrated leadership and supervisory experience in a kitchen environment with the ability to train and motivate junior staff

Excellent attention to detail with a commitment to maintaining high standards of food quality and presentation

Knowledge of food safety regulations, HACCP principles and kitchen hygiene protocols

Strong communication skills and ability to work collaboratively within a team-based environment

Physical stamina and ability to work in a fast-paced kitchen environment, including standing for extended periods

Preferred: Experience working in high-volume restaurant or hospitality operations and familiarity with Japanese ingredient sourcing in the Philippines