Demi Chef - Banquet

The Demi Chef de Partie – Banquet is responsible for assisting in the preparation, production, and presentation of food for banquet events, conferences, weddings, meetings, and catering functions. The role supports the Banquet Kitchen team in delivering high-quality food on time, maintaining consistency, and ensuring compliance with food safety and hygiene standards.

Key Responsibilities

Banquet Food Production

• Assist in the preparation, cooking, and presentation of food for banquet functions and special events.
• Ensure all food items are prepared according to approved recipes, portion sizes, and presentation standards.
• Support the setup and execution of buffets, plated service, coffee breaks, and catering events.
• Ensure food production timelines are met to support smooth event operations.
• Maintain consistency in food quality, taste, and presentation across all banquet functions.

Kitchen Operations

• Prepare mise en place and ensure readiness for scheduled events.
• Assist in organizing workstations and banquet production areas.
• Coordinate with the Banquet Sous Chef and Chef de Partie to ensure efficient workflow.
• Ensure proper use and maintenance of kitchen equipment and tools.
• Support large-volume food production while maintaining quality standards.

Quality Assurance

• Conduct quality checks on ingredients and prepared food items.
• Ensure all dishes meet company, hotel, and brand standards before service.
• Monitor food presentation and portion control during banquet operations.
• Assist in maintaining consistency across multiple events and service periods.

Team Support

• Work closely with Commis Chefs, Kitchen Assistants, and Stewarding teams.
• Assist in guiding junior kitchen staff during banquet preparations and service.
• Promote teamwork and effective communication within the banquet kitchen.
• Support training and development initiatives as directed by management.

Food Safety \& Hygiene

• Follow HACCP, food safety, hygiene, and sanitation standards at all times.
• Ensure proper food storage, labeling, and stock rotation procedures.
• Maintain cleanliness and organization of kitchen work areas and banquet production spaces.
• Report food safety, equipment, or maintenance concerns immediately.
• Comply with all occupational health and safety requirements.

Inventory \& Cost Control

• Assist in monitoring inventory levels and banquet food supplies.
• Support stock control and requisition processes.
• Minimize food waste and ensure efficient utilization of ingredients.
• Participate in stock counts and inventory activities when required.
• Support cost-control initiatives and productivity improvements.

Qualifications \& Requirements

• Diploma or Certificate in Culinary Arts, Professional Cookery, or a related field is preferred.
• Minimum 2–3 years of experience in banquet kitchens, hotels, resorts, catering operations, or large-scale food production environments.
• Experience in high-volume banquet, conference, wedding, or event catering operations is highly desirable.
• Knowledge of banquet food preparation, buffet presentation, and plated service standards.
• Knowledge of HACCP, food safety regulations, and kitchen hygiene standards.
• Good communication skills and ability to work in a multicultural environment.
• Ability to work under pressure and meet strict event deadlines.
• Strong organizational and time-management skills.
• Team-oriented attitude with a commitment to operational excellence.
• Flexible to work shifts, weekends, public holidays, and varying event schedules.
• For expatriate candidates, a valid transferable Iqama is preferred.