Chef de Partie, Banquets

About the role

Responsible to assist the Banquet Kitchen Leadership team to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.

Responsibilities

• Assist with the preparation and display of high quality foods as established by the Executive Chef
• Ensure all stations are properly set prior to service and make the necessary corrections if needed
• Provide training and experience to staff to adhere to the quality standards of the department
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
• Report any questionable product concerns to the Executive Chef or Sous Chef to maximize product utilization and minimize waste
• Assume leadership responsibilities during absence of a Sous Chef
• Perform additional duties and projects as assigned

Requirements

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Qualifications

• High School education or equivalent
• Culinary or apprenticeship program preferred

Skills

• Must be able to stand, walk, sit for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell