Chef de Partie

r day-to-day

• Prepare and produce high-quality, consistent dishes for banquets and events, following standard recipes and presentation guidelines.
• Work closely with the banquet kitchen team to deliver exceptional food for conferences, corporate functions, weddings, and other events.
• Be flexible and adaptable — supporting the restaurant’s buffet breakfast, à la carte lunch and dinner, and in-room dining services when needed.
• Assist in delivering smooth and efficient food service across all outlets, ensuring guest satisfaction remains a top priority.
• Inspire positivity and teamwork in the kitchen, contributing to a supportive and engaged work environment.
• Assist the Executive Chef and senior team in managing food production operations to meet department profit goals.
• Help monitor and maintain optimal stock levels for banquets and other outlets, ensuring availability of quality ingredients.
• Uphold IHG purchasing standards, supporting quality and cost-effective supplier relationships.
• Support senior chefs with menu development, food cost control, and creative ideas for revenue-generating activations.
• Ensure banquet prep areas are well-stocked, clean, and aligned with forecasted occupancy and event needs.
• Take a proactive approach in managing suppliers, obtaining quality products at the best possible price by utilising the company purchasing and ordering system
• Works with the Senior Chefs to manage the department’s expenses including labour and food cost
• Promote and support a safe work environment — identifying hazards, managing risks, and ensuring HACCP, WH&S, and food safety procedures are followed and recorded accurately
• Be prepared to support the kitchen in times of operational demand, across different outlets, maintaining flexibility and uphold team spirit

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