Chef de Partie - Banquets (Casual)
Core
Prepare, cook, and present high-quality dishes for buffets, morning/afternoon tea, canape functions, and plated banquets events in a luxury hotel setting.
Role type
Chef de Partie (Banquets)
Builds
High-volume catering and banquet services for hotel events
Domain
Hospitality / Luxury Hotel / Banquet Catering
Required skills
Cooking techniques, buffet preparation, plated service, mise en place management, HACCP principles, stock control, team supervision
Preferred skills
High-volume commercial kitchen background, luxury hotel kitchen experience, Certificate III/IV in Commercial Cookery, Food Safety Certification, menu innovation
Technologies
Kitchen equipment, A/V facilities (indirectly via event space support)
Responsibilities
Prepare and cook dishes to hotel standards, supervise kitchen sections and manage team performance, ensure mise en place completion, follow recipes and portion controls, maintain workstation cleanliness, assist in stock control and reporting shortages
Seniority
Junior to Mid-level, hands-on IC