The Chef de Partie (Banqueting) is responsible for preparing, cooking, and presenting dishes in their assigned section of the kitchen during banquets and large events. They work under the supervision of Sous Chef and ensure that food is of high quality and produced in a timely manner. 

What will I be doing?

This role is vital in ensuring that large-scale events run smoothly, with the Chef de Partie taking ownership of their section and contributing to the overall success of the banquet service.

 Specifically, you will be responsible for performing the following tasks to the highest standards:

•  Prepare and cook dishes to the highest standards of quality for banquets, ensuring consistency.
• Ensure that all dishes meet the specifications outlined by the Sous Chef or Chef De Cuisine.
• Assist in menu planning and developing new recipes, as needed, to suit the event.
• Oversee a specific section of the kitchen, whether it’s hot, cold, or dessert.
• Train and guide commis chefs or kitchen assistants in their tasks.
• Manage mise en place for the section to ensure all elements are ready and in place before service.
• Coordinate with other sections to ensure a smooth flow of dishes during service.
• Work closely with the event planning team to understand banquet requirements (number of guests, specific dietary needs, etc.).
• Adjust recipes and portion sizes to suit the size of the event.
• Maintain consistency in quality and presentation across all dishes.
• Adhere to portion control standards to reduce wastage.
• Maintain a clean, safe, and hygienic kitchen environment, adhering to food safety regulations.
• Ensure that the kitchen and workstations comply with health and safety standards.
• Oversee the proper handling, storage, and labelling of food.
• Monitor and maintain inventory for the section.
• Ensure ingredients are available for upcoming banquets and communicate any shortages to the Sous Chef.
• Assist in minimizing food wastage and managing stock rotation.

What are we looking for?

The Chef de Partie (Banqueting) serving Waldorf Astoria Hotels & Resorts is always working on behalf of our guests and working with other team members. To successfully fill this role, you should maintain the attitude, behaviours, knowledge, skills, and values that follow:

• All selected candidates are required to undergo a food trial in our kitchen
• Previous experience in a kitchen, ideally in a banqueting or events setting. 
• Strong cooking skills, with knowledge of a wide range of cuisines.
• Strong Supervisory/Management skills required. Proven ability to lead and manage a team.
• Strong communication skills to interact with kitchen staff and other departments
• Ability to work efficiently under pressure, especially during large-scale events.
• Attention to Detail - Ensuring consistency in taste, presentation, and food safety.
• High School graduate or equivalent preferred. Advance degree or specialized training in Pastry is highly desirable.
• Ability to stand for long periods.
• Lift and move kitchen equipment or supplies when necessary.
• Excellent knowledge of food hygiene, safety, and preparation standards.
• Excellent grooming standards Flexibility is required, with hours that may include weekends, evenings, and public holidays, especially around major events and functions.
• Positive attitude.

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Luxury hospitality experience in a similar role
• Specialized in a banqueting or events setting. 
• Ability to work a variety of shifts including weekends, days, afternoons and evenings.

What will it be like to work for Waldorf Astoria Hotels & Resorts?

Waldorf Astoria provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates a singular experience. If you understand the value of personalized attention and know how to treat even the most extraordinarily different experiences with the same rich level of customer service, you may just be the person we are looking for!

• Strong coaching skills
• Ability and desire to motivating Team
• Strong communication skills and the ability to work in a fast-paced environment.
• Achieved Basic Food Hygiene Certificate. Excellent knowledge of food hygiene, safety, and preparation standards.
• Attention to detail in food preparation, presentation, and safety practices.
• Positive attitude
• Ability to multitask and work under pressure during busy banqueting services.
• Flexibility is required, with hours that may include weekends, evenings, and public holidays, especially around major events and function.
• Knowledge of current food trends