Chef de Partie (Outdoor Catering & Events)
Position Title: Chef de Partie – Outdoor Catering & Events (ODC)
Position Overview
We are seeking a highly organized and quality-driven Chef de Partie to lead culinary operations for outdoor catering and private events ranging from 50 to 150 guests. The successful candidate will be responsible for menu execution, food production planning, event kitchen operations, and maintaining exceptional culinary standards both on-site and off-site.
This role requires a hands-on professional who can deliver consistent, restaurant-quality food in dynamic event environments while ensuring operational efficiency, food safety compliance, and guest satisfaction.
Key Responsibilities
Culinary Operations
- Execute menus in accordance with established recipes, specifications, and presentation standards.
- Lead food preparation and production for catered events, weddings, corporate functions, and private gatherings.
- Ensure consistency in flavor, quality, portion control, and presentation across all service periods.
- Oversee mise en place, production schedules, and event-day kitchen operations.
- Maintain the highest standards of food quality throughout transportation, setup, and service.
Event Planning & Execution
- Collaborate with the Executive Chef and Events Team on menu planning and event requirements.
- Prepare detailed production schedules based on guest counts and event timelines.
- Coordinate packing, transportation, and setup of food, equipment, and service stations.
- Supervise buffet service, live cooking stations, and plated event service where applicable.
- Ensure seamless execution from preparation through service completion.
Team Leadership
- Supervise and support Commis Chefs, Kitchen Assistants, and Casual Event Staff.
- Delegate responsibilities effectively and monitor performance.
- Provide on-the-job training and coaching to maintain culinary standards.
- Foster a professional, collaborative, and positive kitchen culture.
Cost & Inventory Management
- Assist in forecasting food requirements and ordering ingredients.
- Monitor stock levels and maintain inventory controls.
- Minimize food waste through effective planning and production management.
- Ensure proper storage, labeling, and stock rotation procedures.
Food Safety & Compliance
- Maintain compliance with food safety regulations, HACCP principles, and company standards.
- Ensure proper sanitation of kitchen facilities, equipment, and event production areas.
- Monitor food handling, storage temperatures, and transportation practices.
- Uphold health, safety, and hygiene standards at all times.
Guest Experience
- Support the delivery of memorable dining experiences through exceptional food quality and presentation.
- Respond professionally to operational challenges and last-minute event requirements.
- Contribute ideas for menu development, seasonal offerings, and catering innovations.
Qualifications & Experience
- Diploma or Degree in Culinary Arts, Hospitality Management, or a related discipline.
- Minimum 3 years of experience in banqueting, event catering, hotel operations, or outdoor catering.
- Proven experience managing food production for events of 50–150 guests.
- Strong understanding of contemporary buffet, banquet, and event catering operations.
Pay: ₹30,000.00 - ₹45,000.00 per month
Benefits:
- Food provided
- Paid time off
Work Location: In person
