Chef de Partie – Banquets

About the role

Exceptional Hospitality Starts with You. As a Chef de Partie (Banquets) you will oversee the preparation of high‑quality dishes and deliver memorable experiences that brighten each guest’s stay.

Key responsibilities

• Prepare great‑tasting dishes by seasoning, cooking and testing according to standard recipes, ensuring consistency in taste and presentation.
• Supervise line cooks, providing support in the absence of senior chefs to maintain smooth and efficient operations.
• Maintain cleanliness of all work areas, keeping them tidy and free from cross‑contamination.
• Monitor ingredient quality, ensure proper storage and stock rotation to comply with food‑quality standards.
• Assist with cost management by contributing to food‑cost control and meeting departmental financial targets.
• Uphold health, safety, sanitation and alcohol‑awareness regulations to protect guests and team members.

Required profile

• A passion for spreading the light and warmth of hospitality.
• Integrity – always doing the right thing.
• Leadership – inspiring others.
• Teamwork – believing collaboration drives the best outcomes.
• Ownership and accountability with a focus on urgency and discipline.