Four Seasons
hospitality
BanquetingChefdePartie
“Banqueting Chef de Partie at Four Seasons. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement. Lead and supervise your kitchen section during preparation and service. Support the Sous Chefs and Chef de Cuisine in delivering banqueting menus to Four Seasons standards”
What You'll Achieve.
delivery of exceptional culinary experiences; consistent quality, organisation, and standards; smooth execution during busy periods
Industry & Context.
Flexibility to work a rotating schedule including early mornings, evenings, weekends, and public holidays
What They're Looking For.
Must Have
Right to Work in the UK
Nice to Have
Experience working in banqueting or high volume kitchen operations
What You'll Do.
Lead and supervise your kitchen section during preparation and service
Support the Sous Chefs and Chef de Cuisine in delivering banqueting menus to Four Seasons standards
and motivate Demi Chefs de Partie and Commis Chefs
Ensure dishes are prepared and presented consistently and on time
Maintain high standards of hygiene
and organisation in line with food safety procedures
and health and safety regulations at all times
Support stock control
Contribute to a positive
and collaborative kitchen culture
How You'll Work.
Team & Collaboration
working alongside the Sous Chefs and Chef de Cuisine; supervising and supporting Demi Chefs de Partie and Commis Chefs; acting as a role model for junior chefs; Contribute to a positive, professional, and collaborative kitchen culture
Applying for this Banqueting Chef de Partie role?
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