Chef De Partie

Job Detail

"• Prepare and cook menu items according to banquet event orders (BEOs) and culinary standards. • Ensure all dishes are produced in a timely manner for large-scale functions, buffets, plated dinners, and special events. • Maintain consistency in taste, portion size, and presentation across all banquet items. • Follow standardized recipes and assist in menu testing or development when required. • Supervise and coordinate activities within your assigned section • Train and guide demi chefs, commis, and trainees working within your section. • Plan mise-en-place efficiently to meet banquet deadlines. • Maintain high standards of cleanliness, sanitation, and food safety at all times. • Ensure all foods are stored, labeled, and rotated correctly (FIFO). • Comply with HACCP and all hotel or venue safety policies and procedures. • Communicate effectively with the kitchen leaders to ensure smooth workflo • Coordinate with service teams during event execution to maintain timing and quality. • Support other sections as needed during peak periods. • Minimize wastage by proper inventory handling and portion control. • Monitor stock levels and report shortages or equipment issues to supervisors. • Assist in maintaining food cost targets for the banquet kitchen. • Participate in the setup of live cooking stations, buffet displays, and action counters when required. • Ensure dishes are ready for dispatch according to BEO timelines. • Provide on-the-spot support for last-minute changes or special guest requests."