Chef De Partie-Banqueting

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To oversee and manage a designated section within the banqueting kitchen, ensuring high-quality food preparation and timely service for events, conferences, weddings, and large-scale functions, in line with hotel standards and food safety regulations.

Food Preparation & Service

• Take full responsibility for an assigned banqueting kitchen section.

• Prepare, cook, and present banquet menus according to agreed recipes, specifications, and presentation standards.

• Ensure food is delivered on time and in correct quantities for all banquet events.

• Maintain consistency, quality, and portion control during high-volume service.

Operational Support

• Assist Sous Chef in daily banquet operations, including mise en place planning and execution.

• Coordinate with other kitchen sections to ensure smooth service flow.

• Support menu execution for conferences, weddings, corporate events, and special functions.

• Adapt quickly to last-minute changes and event requirements.

Team Leadership

• Supervise and guide Commis Chefs and kitchen assistants assigned to the banqueting section.

• Train junior team members on cooking techniques, hygiene, and presentation standards.

• Ensure discipline, teamwork, and positive morale within the section.

Hygiene, Health & Safety

• Strictly adhere to food safety, hygiene, and sanitation standards (HACCP).

• Ensure proper storage, labeling, and handling of food items.

• Maintain cleanliness and organization of workstations and equipment at all times.

Cost Control & Stock Management

• Minimize food waste and control portioning to support cost efficiency.

• Assist in stock rotation, inventory checks, and requisitions for banquet events.

• Report any equipment faults or shortages promptly.

• Certificate or Diploma in Culinary Arts or Professional Cookery.

• Minimum 2–4 years’ experience in a hotel or large-scale banqueting kitchen.

• Previous experience as a Chef de Partie is an added advantage.

• Strong knowledge of banquet operations and high-volume food production.

Your team and working environment:

• Tight-knit and team oriented.
• Hard-working, engaging and inclusive.
• Attention to detail and hygiene 
• Well organised and autonomous