Senior Chef de Partie

2 weeks ago

Singapur, Singapore Marriott International Full time
Basic Function:

Responsible to assist the Outlet Chef in the efficient operation of culinary areas to support the kitchen services to the hotel guests and associates.

Duties and Responsibilities:
  • Assist Outlet Chef in being responsible for the Kitchen area, ensuring a smooth running operation within the Hotel framework.
  • Maintain the Hotel's cuisine concepts and standards for food preparation and presentation.
  • Maintain food cost by ensuring proper preparation, inventory, requisition, and control systems in all food operations areas.
  • Enforce Marriott's food preparation and presentation guidelines for quality culinary offerings.
  • Maintain food safety & protection by complying with food handling techniques and sanitation policies.
  • Enforce Marriott's Sanitation Checklist for Kitchen area inspections.
  • Achieve departmental Budget goals by efficient cost expenditure.
  • Accurately forecast business demands for efficient staffing & food production.
  • Complete the wage progress report weekly.
  • Ensure operational Standards are reviewed periodically.
  • Provide training and resources for Associate welfare and guest care.
  • Efficient scheduling of Associates.
  • Supervise time control and payroll systems accurately.
  • Support Associate training plans on a quarterly basis.
  • Implement a daily training program.
  • Execute Culinary Associate reviews professionally.
  • Supervise Associate management including hiring and discipline.
  • Train supervisors in effective coaching and counseling.
  • Conduct monthly Associate meetings.
  • Practice an "open door" policy with Associates.
  • Plan outside Associates activity to promote teamwork.
  • Maintain outlet safety and asset management.
  • Conduct preventative maintenance inspections monthly.
  • Promote positive inter-departmental relations through communication and cooperation.
  • Ensure Associates follow job safety regulations and report hazards.
  • Lead by example to motivate Associates to excel.
  • Focus on yearly culinary balance score card to achieve goal.
  • Perform other assigned duties.
Job Profile and Qualifications:
  • At least vocational certificate in culinary with preference of Bachelor Degree in culinary field.
  • At least 4 years experience in culinary operation and supervision.
  • Good interpersonal and creative skills.
  • English Communication skill and Micros system proficiency.
  • Completion of required Certificates and Essential Skills training.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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