Chef de Partie - Banquet (Chinese Cuisine)

About the role

The Chef de Partie - Banquet (Chinese Cuisine) is responsible for leading the Chinese cuisine section within the banquet kitchen, ensuring the seamless execution of banquet events through the preparation of authentic and high-quality Chinese dishes. Working closely with the Chef de Cuisine - Banquet and Executive Sous Chef, this role supports menu development by incorporating traditional and contemporary Chinese flavors while maintaining the hotel's culinary standards. The Chef de Partie supervises and guides the team in applying key techniques such as wok cooking, steaming, roasting, and braising, ensuring consistency in taste, presentation, and timely delivery for large-scale events. In addition, the role oversees mise en place, manages specialty ingredient inventory, ensures cost control, and upholds strict food safety and hygiene standards, contributing to a well-organized kitchen and memorable dining experiences for banquet guests. Culinary Education : Diploma or degree in Culinary Arts or a related field is preferred. Professional training in Chinese cuisine or certification from a recognized culinary institution will be an advantage. Culinary Experience : Minimum 3-5 years of experience in a professional kitchen, with strong exposure to Chinese cuisine. Experience in luxury hotels or high-end establishments is highly valued. Banquet Experience : Proven experience in banquet or large-scale catering operations is essential. Familiarity with high-volume production, event-based service, and coordination with banquet service teams is required. Chinese Cuisine Expertise : Solid knowledge of regional Chinese cuisines and cooking techniques, including wok cooking, steaming, roasting, braising, and sauce preparation. Experience in Chinese banquet-style dishes and sharing menus is highly preferred. Leadership and Team Management : Previous supervisory experience is an advantage. Demonstrates the ability to lead, train, and motivate a team while maintaining a positive and efficient working environment. Menu Development and Cost Control : Experience in menu planning for Chinese banquet offerings, with a good understanding of portion control, food costing, and waste management to support operational profitability. Organization and Time Management : Strong organizational skills with the ability to manage multiple priorities in a fast-paced banquet environment. Detail-oriented with the ability to perform under pressure and meet tight timelines. Food Safety and Hygiene : Good understanding of food safety standards and hygiene practices, including HACCP principles. Certification in food safety is an advantage. Communication and Teamwork : Good communication skills with the ability to collaborate effectively with kitchen and service teams. Maintains professionalism and flexibility in a dynamic, team-oriented environment.

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