Chef de Partie - Banquet Kitchen

Working alongside a wonderful team at The Peninsula Tokyo, we are seeking Chef de Partie - Banquet Kitchen to achieve the company’s objectives and create a memorable guest experience.

• Be part of a world-renowned luxury hospitality group
• Collaborate within a diverse network spanning 30+ nationalities
• Staff at The Peninsula Tokyo are talented, highly motivated, dedicated to excellence. Grow your career with a company that values long-term development.

Key Accountabilities

• Prepare, cook, and present banquet menu items in accordance with Peninsula recipes, quality standards, and presentation guidelines, under the direction of the Sous Chef.
• Take ownership of assigned kitchen sections, ensuring efficient mise en place, production planning, and smooth execution of banquet operations.
• Maintain the highest standards of food quality, consistency, freshness, and presentation for all banquet functions and events.
• Monitor stock levels, minimize food waste, and ensure proper storage and handling of ingredients in accordance with company standards.
• Maintain work areas, equipment, and kitchen facilities in a clean, safe, and sanitary condition, ensuring full compliance with HACCP and food safety standards.
• Support, guide, and share knowledge with Commis Chefs and junior team members to promote continuous learning and operational excellence.
• Demonstrate professionalism, teamwork, and a positive attitude while contributing to a productive and guest-focused kitchen environment.

General Requirements

• Passionate about culinary arts and committed to delivering exceptional food quality and guest experiences.
• Comprehensive knowledge of banquet kitchen operations, food preparation techniques, and large-scale event catering.
• Previous experience as a Chef de Partie or equivalent position in a luxury hotel, banquet operation, or high-volume kitchen environment preferred.
• Experience working in a 5-star hotel or comparable luxury hospitality environment is highly desirable.
• Good understanding of HACCP, food safety regulations, hygiene standards, and kitchen best practices.
• Strong organizational and time-management skills with the ability to perform effectively under pressure and meet service deadlines.
• Polite, eager to learn, self-motivated, and committed to maintaining a positive and professional attitude at all times.

We are delighted to receive your resume for further consideration.