Senior Chef de Partie – Buffet Western Cuisine

About the role

The Senior Chef de Partie will support the Outlet Chef in managing daily culinary operations for a buffet serving Western cuisine at a leading hotel. The role ensures high‑quality food production, efficient kitchen workflow, and adherence to Marriott brand standards.

Key responsibilities

• Assist the Outlet Chef in overseeing kitchen operations, maintaining culinary concepts, plating standards, and presentation guidelines.
• Control food preparation processes, inventory, requisitioning, pars, and waste reduction.
• Prepare accurate weekly forecasts for staffing and production planning.
• Manage cost controls to meet departmental budget targets.
• Enforce food safety, hygiene, and sanitation standards, including labeling, storage, rotation, and monthly inspections.
• Provide training, mentorship, and daily supervision to the culinary team, including “15‑Minute Training” sessions.
• Promote teamwork, schedule oversight, and performance management.
• Support continuous improvement initiatives, SOP compliance, and preventive maintenance checks.
• Coordinate with other departments to ensure guest satisfaction and support special events and menu changes.

Required profile

• Vocational or professional certification in Culinary Arts (preferred).
• Minimum 4 years of culinary experience, including at least 1 year in a supervisory role.
• Strong communication and interpersonal abilities.
• Flexibility to work rotating shifts, weekends, and public holidays.
• Positive attitude, team‑player mindset, and commitment to safety.

Required skills

• Food safety compliance
• Inventory management
• Menu planning and forecasting
• Culinary cost control
• Basic administrative systems proficiency