Senior Chef de Partie (Buffet - Local Cuisine)
The Ritz-Carlton
Salary undisclosed
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Description
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
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 Singapore, this Senior Chef de Partie role centers on maintaining the hotel's culinary standards across buffet and local cuisine operations. You would work closely with the Outlet Chef to oversee daily kitchen production, manage food safety and compliance, control costs and inventory, and lead a culinary team through training and mentorship. The position demands both technical expertise in food preparation and plating, and the operational discipline to forecast volumes, manage schedules, conduct inspections, and drive continuous improvement across kitchen workflows.
This role suits someone with at least four years of culinary experience and a year in a supervisory capacity who is ready to step into genuine leadership. You'll need strong communication skills to coordinate across departments, handle staff development, and ensure the team maintains Marriott brand standards while delivering consistent quality. The work involves rotating shifts including weekends and public holidays, and requires comfort with administrative systems and a collaborative mindset.
If you thrive in a structured, high-standards environment where operational excellence and team development matter as much as culinary skill, and you're prepared for the demands of hotel kitchen leadership, this is worth pursuing.
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 Senior Chef de Partie (Buffet - Local Cuisine) postings in your area, and analyze any offer before you accept it.
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