Skills, Knowledge and Expertise

• Minimum of two years’ experience in a similar position or as a Demi Chef De Partie preferably in a 4/5-Star rated International Hotel
  
• Knowledgeable of food safety regulations
  
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
  
• Excellent written and verbal communication skills
  
• Ability to establish and retain effective working relationships with hotel staff, guests and vendors
  
• Ability to identify and delegate tasks effectively
  
• Excellent organizational and time management skills
  
• Applying a professional, confidential and ethical approach at all times
  
• Working in a safe, prudent and organized manner
  
• Proficiency in Microsoft Office preferred
  

• Prepare all food, materials, and specialized equipment required for banquet functions and events in advance.
  
• Cook and serve dishes in strict accordance with event BEOs (Banquet Event Orders) and established banquet menus.
  
• Provide clear direction and leadership to the banquet kitchen team, including Demi-Chef de Parties, Commis, and Stewards.
  
• Clean and re-set the banquet production and service areas to maintain impeccable operational and hygiene standards.
  
• In the absence of the Sous Chef, conduct shift briefings to ensure event timelines, hotel activities, and specific banquet requirements are communicated to the team.
  
• Conduct on-the-job training following departmental procedures and maintain detailed progress records for each staff member.
  
• Provide essential input for probation periods and formal performance appraisal discussions for junior staff.
  
• Ensure new banquet team members attend hotel orientation within their first month and complete departmental induction within two weeks of hiring.
  
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.
  
• Assist superiors in managing the banquet section’s budget, focusing on food cost control and financial targets.
  
• Enforce cost-saving measures and minimizing food wastage during large-scale production.
  
• Log all security incidents and accidents in compliance with hotel requirements and emergency protocols.
  
• Immediately escalate event-related difficulties, guest feedback from functions, or relevant internal information to superiors.
  
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the banquet business and the hotel.