Chef de Partie - Banquet Kitchen

As a Chef de Partie - Banquet Kitchen, you will be focusing on delivering exceptional dining experiences by ensuring timely, courteous and professional service.

• Oversee daily kitchen operations to ensure high standards of food preparation and service.
• Ensure consistent food quality, presentation, portion control, and freshness according to Hotel standard.
• Coordinate with the team on restaurant / banquet production and supervise junior kitchen staff.
• Maintain hygiene, safety and quality standards in kitchen operations.
• Support cost control through waste reduction, proper storage, and efficient use of resources.
• Perform any other duties as assigned by Management.

• Form 5 or certificate holder of western kitchen of vocational training council.
• At least 5 years of relevant experience in Hotels with similar capacities, including 3 years in a supervisory role.
• Clear understanding of section operations, cost control, procurement, HACCP, and safety standards.
• Demonstrated teamwork and capability to work under pressure.
• Good command of written and spoken English and Cantonese

• A workplace that values your passion and supports self-realization and personal growth.
• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
• Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
• Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We appreciate your interest in joining us. Please note that only successful candidates will be contacted.