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 m…