Chef de Partie- Banqueting at Pullman Hotels & Resorts

• To oversee and manage a designated section within the banqueting kitchen, ensuring high-quality food preparation and timely service for events, conferences, weddings, and large-scale functions, in line with hotel standards and food safety regulations.

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.

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.