Banquet Chef De Partie
Core
Senior kitchen leadership role responsible for menu planning, cost control, staff supervision, and ensuring quality food preparation and presentation for hotel events and operations.
Role type
Senior Banquet Chef De Partie (Management)
Builds
High-quality food service for hotel guests, events, and internal staff
Domain
Hospitality / Hotel Catering
Required skills
Menu planning, cost control, staff supervision, food safety standards, scheduling, performance evaluation, vendor coordination, quality assurance, budget management, crisis management
Preferred skills
Creativity, leadership, training, communication, high-quality standards
Technologies
Kitchen management systems, payroll systems, menu design tools
Responsibilities
Plan and develop menus considering product availability and service cost; supervise all food preparation methods and presentation; coordinate ordering of food supplies and equipment; hire, train, discipline, and organize kitchen personnel; prepare daily payroll reports and employee work schedules; maintain food cost accounts and ensure budget compliance; coordinate with Executive Chef and other directors on special functions; monitor employee cafeteria quality; ensure safe working environment and emergency response.
Seniority
Senior, hands-on IC with management duties