Senior Chef de Partie (Crossroads Kitchen)

Basic Function:

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

Duties and Responsibilities:

1. Assist the Outlet Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
2. Maintain the Hotels cuisine concepts and standards for food preparation and presentation.
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
6. Enforce Marriott’s 43 point Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
7. Achieve departmental Budget goals by maintaining efficient cost expenditure.
8. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
9. Ensure the completion & critique of the wage progress report on a weekly basis.
10. To ensure the awareness & enforcement of all Marriott S.O.P.’s.
11. To enforce operational Standards that are reviewed periodically and then updated and improved.
12. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
13. To ensure the efficient scheduling of Associates.
14. Ensure the accurate supervising of the Associates time control and payroll systems by working with Accounting and HRD.
15. To assist the Outlet Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
16. To implement a departmental daily “15 Minute” training program.
17. To assist in the execution of Culinary Associate reviews, ensuring appraisals in a professional and timely manner.
18. To supervise all aspects of Associate management including hiring and discipline in conjunction with the Outlet Chef.
19. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline.
20. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD.
21. To practice “open door” policy to all Associates.
22. Periodically plan outside Associates activity to promote teamwork.
23. To be responsible for maintaining outlet safety at all times.
24. To be responsible for asset management of all outlet property and facilities.
25. Conduct a preventative maintenance inspection on a monthly basis.
26. Promote positive inter-departmental relations through candid communication and cooperation.
27. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
28. Perform any reasonable request made of management which is not lift threatening or against the law.
29. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
30. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
31. Responsible and to focus yearly culinary balance score card to achieve goal
32. Perform other duties as assigned by supervisor

Job Profile and Qualifications:

1. At least vocational certificate in culinary and with preference of bachelor's degree in culinary field
2. At least 4 years experience in culinary operation and supervision
3. Good in inter-personality and creative skill

We regret that only shortlisted applicants will be notified.