The Chef de Partie – Banquet (Chinese Cuisine) is responsible for leading the Chinese cuisine section within the banquet kitchen, ensuring the seamless execution of banquet events through the preparation of authentic and high-quality Chinese dishes. Working closely with the Chef de Cuisine – Banquet and Executive Sous Chef, this role supports menu development by incorporating traditional and contemporary Chinese flavors while maintaining the hotel’s culinary standards. The Chef de Partie supervises and guides the team in applying key techniques such as wok cooking, steaming, roasting, and braising, ensuring consistency in taste, presentation, and timely delivery for large-scale events. In addition, the role oversees mise en place, manages specialty ingredient inventory, ensures cost control, and upholds strict food safety and hygiene standards, contributing to a well-organized kitchen and memorable dining experiences for banquet guests.