Senior Chef de Partie (Buffet - Local Cuisine)

JOB SUMMARY

The Senior Chef de Partie supports the Outlet Chef in overseeing the daily culinary operations to ensure consistent, high-quality food production and service. This role plays a key part in upholding the hotel’s culinary standards, optimizing kitchen efficiency, and ensuring a safe, well-coordinated working environment for all associates. The Senior CDP is expected to lead by example, demonstrating technical excellence, strong leadership, and adherence to Marriott brand standards.

DUTIES AND RESPONSIBILITIES

1. Operational Excellence

• Support the Outlet Chef in managing the kitchen to ensure smooth, profitable, and efficient operations aligned with hotel and brand standards.


• Uphold all culinary concepts, plating standards, and presentation guidelines.


• Maintain strict controls over food preparation processes, inventory management, requisitioning, food pars, and waste reduction.


• Ensure accurate weekly forecasting for business volumes to support proper staffing and production planning.


• Contribute to achieving departmental budget targets through effective cost management.

2. Food Safety & Compliance

• Enforce proper food handling including labelling, storage, and rotation.


• Ensure consistent compliance with food hygiene and sanitation regulations.


• Conduct monthly sanitation inspections based on required checklists.


• Maintain a safe working environment and report hazards promptly.

3. People Leadership & Team Development

• Provide training, mentorship, and daily supervision to the culinary team.


• Support training programs including daily “15-Minute Training.”


• Promote teamwork and positive kitchen culture.


• Assist in coaching, counselling, and performance management.


• Ensure accurate scheduling and timekeeping oversight.

4. Quality, Standards & Continuous Improvement

• Promote compliance with SOPs and operational guidelines.


• Contribute to improvement of standards and workflows.


• Support implementation of the annual Culinary Balanced Scorecard.


• Conduct monthly preventive maintenance checks.

5. Guest Experience & Interdepartmental Relations

• Foster communication with other departments.


• Ensure culinary offerings meet guest expectations.


• Support execution of special events and menu changes.

6. Any other duties as may be assigned from time to time.

 

JOB REQUIRMENTS

• Vocational or professional certification in Culinary Arts preferred.


• Minimum 4 years culinary experience with at least 1 year in a supervisory role.


• Strong communication and interpersonal skills.


• Proficiency in basic administrative systems.


• Able to work rotating


• shifts and on weekend and public holidays.


• Possess good interpersonal skills, team player and positive attitude