Job Description The Chef de Partie leads and manages western section within the banquet kitchen, ensuring the execution of banquet events and delivering exceptional culinary experiences. They work closely with the Chef de Cuisine and Sous Chef to develop menus, create innovative dishes, and maintain high standards of food quality and presentation. They supervise and train a team of cooks, ensuring efficient and precise food preparation, proper plating techniques, and timely delivery of dishes. They uphold food safety and hygiene standards, monitor kitchen equipment, and ensure the cleanliness of the banquet kitchen. Qualifications Culinary Education : A formal culinary education or a degree in culinary arts, or completed a culinary programs or certifications from recognized culinary institutions. Culinary Experience : Several years of experience working in a professional kitchen, preferably in banquet or large-scale catering operations, is essential. Experience in luxury hotels or high-end establishments is highly valued.  Banquet Experience : Prior experience in banquet or event kitchens, managing large volumes of food production, and coordinating with banquet service teams is preferred.  Culinary Skills : Strong culinary skills across a wide range of cooking techniques and cuisines are necessary. Proficiency in banquet-style cooking, menu planning, and execution is vital. Leadership and Management : The Chef de Partie - Banquet is a leadership role, so previous experience in a supervisory or leadership position is valuable. The ability to lead and motivate a team, delegate tasks effectively, and maintain a positive work environment is essential.  Menu Development and Cost Control : Experience in menu development, including creating banquet menus, is advantageous. Knowledge of cost control measures, portioning, and food cost calculations is important for maintaining profitability in banquet operations.  Organization and Time Management : Strong organizational and time management skills are necessary to handle the multiple tasks, orders, and timelines associated with banquet operations. Attention to detail and the ability to work efficiently under pressure are critical.  Food Safety and Hygiene: A thorough understanding of food safety regulations and proper sanitation practices is essential. Knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and certification in food safety may be required.  Communication and Teamwork : Excellent communication skills, both verbal and written, are necessary for effective coordination with the banquet service team, event planners, and other departments. The ability to work collaboratively and maintain professionalism in a fast-paced, team-oriented environment is crucial.