Banquets Chef de Partie

1 Hotels; Toronto; On-site; CAD 50,000 - 65,000; Full time

Job summary

A luxury hotel chain in Toronto is seeking a Banquets Chef de Partie to join its culinary team. This role focuses on ensuring high-quality and sustainable banquets and events. The ideal candidate will possess 4-5 years of culinary experience, strong leadership skills, and a commitment to exceptional guest service. Join us to craft unforgettable dining experiences while upholding our commitment to sustainability.

Qualifications

• 4–5 years of professional culinary experience, with 1–2 years in a supervisory role.
• Previous experience in banquets, catering, or a high-volume kitchen.
• Strong knowledge of banquet production and plating standards.
• Excellent organizational and time-management skills.

Responsibilities

• Prepare, cook, and present banquet menu items.
• Ensure consistency in taste and quality of dishes.
• Assist in menu planning and recipe development.
• Support the smooth execution of events such as weddings and meetings.

Skills

Culinary techniques

Leadership

Communication

Time-management

Organizational skills

Education

Food Handler's Certification

Job description

Overview

We’re currently seeking a Banquets Chef de Partie to join our dynamic Culinary team here at 1 Hotel Toronto. This role is essential to the success of our banquets and events program, ensuring every dish is crafted with precision, passion, and sustainability in mind.

General Duties

• Prepare, cook, and present banquet menu items in accordance with hotel standards.
• Ensure all dishes are prepared with consistency in taste, quality, and presentation.
• Assist in menu planning, recipe development, and banquet tastings as required.
• Monitor food stock levels, assist with inventory, and minimize waste through proper portioning and storage.
• Maintain a clean, organized, and safe kitchen environment in compliance with food safety and sanitation standards.
• Support the smooth execution of banquets, weddings, meetings, and special events.
• Communicate effectively with the Banquet Sous Chef, Executive Sous Chef, and banquet service team to meet event timelines.
• Train, guide, and support junior chefs and culinary apprentices.
• Ensure uniform and personal appearance are clean and professional.
• Embody the 1 Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.
• Perform other related duties as assigned by the Executive Chef or Banquet Sous Chef.

Qualifications

• 4–5 years of professional culinary experience, with at least 1–2 years in a supervisory or Chef de Partie role.
• Previous experience in banquets, catering, or a high-volume hotel / restaurant kitchen.
• Strong knowledge of culinary techniques, banquet production, and plating standards.
• Food Handler’s Certification is required.
• Excellent organizational and time-management skills with the ability to work under pressure.
• Strong leadership and communication skills, with the ability to train and mentor junior team members.
• Flexibility to work evenings, weekends, and holidays based on business needs.
• Passion for sustainability, local sourcing, and zero-waste practices.
• A collaborative, positive attitude and commitment to delivering exceptional guest experiences.
• Physical stamina and endurance to stand for long periods and lift heavy objects.