Qualifications

• 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.
  

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.