Chef De Partie - Banquets & Outside Catering

Job Purpose:

The Chef de Partie – Banquets & Outside Catering plays a vital role in preparing, supervising, and presenting high-quality dishes for banquets, functions, and off-site catering events. This role requires consistency, creativity, and strong organizational skills, while ensuring high standards of food safety and hygiene at all times.

Responsibilities:

• Prepare, cook, and present dishes for banquets and outside catering in line with The Ned’s luxury standards.
• Assist in the daily operations of banquet and catering kitchens, ensuring smooth execution of events.
• Supervise and guide Demi Chefs and Commis Chefs in the team.
• Maintain quality, taste, and presentation across all large-scale menus.
• Collaborate with the Events and F&B teams to ensure flawless service and guest satisfaction.
• Monitor inventory, manage mise en place, and minimize waste while maintaining cost efficiency.
• Ensure food safety, hygiene, and sanitation standards are met consistently.
• Support in menu planning and execution for both in-house functions and outside catering.

Qualifications & Competencies:

• Minimum 3–5 years of experience in a luxury hotel, resort, or catering environment.
• Strong technical skills in bulk cooking, buffet setups, plated service, and banquet operations.
• Culinary education or certification preferred.
• Knowledge of international cuisines and event-specific requirements.
• Excellent teamwork, leadership, and communication skills.
• Ability to work under pressure in fast-paced, high-volume environments.
• Flexibility to adapt to both in-house banquets and off-site catering setups.