Chef de Partie / Senior Chef de Partie (Buffet - Western Cuisine)
The Ritz-Carlton
Salary undisclosed
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Description
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 REQUIREMENTS
- 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
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
About this role
At The Ritz-Carlton in Singapore, this Senior Chef de Partie role centers on supporting the Outlet Chef in maintaining the hotel's culinary standards across Western cuisine buffet operations. You would oversee daily kitchen execution—from food preparation and plating to inventory control and waste management—while ensuring compliance with food safety protocols and Marriott brand guidelines. The position demands strong operational focus: accurate forecasting, budget management, preventive maintenance checks, and monthly sanitation inspections all fall within your scope to keep service running smoothly and profitably.
Leadership is equally central to the role. You'll train and mentor culinary staff, conduct daily 15-minute training sessions, manage scheduling, and foster a positive kitchen culture. This requires hands-on supervision, coaching, and the ability to model technical excellence and professional standards for your team. You'll also liaise with other departments to ensure guest expectations are met and support special events and menu changes as needed.
The position requires a minimum of four years in culinary work, with at least one year in a supervisory capacity. A vocational or professional culinary qualification is preferred. You should be comfortable with rotating shifts, weekends, and public holidays, and bring strong communication skills, administrative proficiency, and a collaborative mindset to the role.
Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Chef de Partie / Senior Chef de Partie (Buffet - Western Cuisine) postings in your area, and analyze any offer before you accept it.
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