Chef De Cuisine - Western

Summary

Operational

• Ensures that all company
  
  minimum brand standards have been implemented.
• Works closely with other
  
  employees in a supportive and flexible manner, focusing on the overall
  
  success of the hotel and the satisfaction of hotel guests.
• Buys locally available fresh
  
  products wherever possible and has limited menus which are changed frequently
  
  to ensure the guest is always offered a variety of food items.
• Plans or participates in
  
  planning menus and utilisation of food surpluses and leftovers, taking
  
  into account probable number of guests, market conditions, popularity of
  
  various dishes and frequency of menu.
• Spends time in culinary areas
  
  observing employee-guest/employee-internal customer interaction, working
  
  through Heads of Department to coach employees as necessary.
• Reviews menus, analyses
  
  recipes, determines food, labour, overhead costs and assigns prices to
  
  menu items.
• Directs food apportionment
  
  policy to control costs.
• Introduces and tests the
  
  market with new products which are market-orientated in terms of price and
  
  product.
• Serves fresh food to the
  
  guests which is prepared a la minute, is consistent in quality, and which
  
  reflects the style of the outlet concept.
• Supervises cooking and other
  
  kitchen personnel and coordinates their assignments to ensure economical
  
  and timely food production.
• Observes methods of food
  
  preparation and cooking, sizes of portions, and garnishing of foods to
  
  ensure food is prepared in prescribed manner.
• Tests cooked foods before
  
  plate-up and service.
• Estimates food consumption
  
  and purchases or requisitions of foodstuffs and kitchen supplies.
• Devises special dishes and
  
  develops innovative recipes.
• Establishes and enforces
  
  nutrition and sanitation standards for restaurant.
• Assists in making sure that
  
  all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

· Responds to the

results of the Consumer Audit and ensures that the relevant changes are

implemented. Administrative

• Assists to ensure that
  
  culinary activities are aligned with the respective Corporate Strategy,
  
  and that the Hotel Actions have been implemented where appropriate.
• Prepares and updates the
  
  Departmental Operations Manuals.
• Conducts regular departmental
  
  communications briefings and meetings. 

Financial

• Maximises employee
  
  productivity through the use of multi-skilling, multi-tasking and flexible
  
  scheduling to meet the financial goals of the business as well as the
  
  expectations of the guests.
• Directs employees to ensure
  
  productivity meets standards given in accordance with Hyatt Design
  
  Standards and Criteria and the Hyatt International Food and Beverage
  
  Operations Manual.
• Focuses attention on
  
  improving productivity levels and the need to prudently manage
  
  utility/payroll costs within acceptable guidelines ensuring optimum
  
  deployment and energy efficiency of all equipment.
• Ensures new technology and
  
  equipment are embraced, improving productivity whilst taking work out of
  
  the system.

People

• Oversees and assists in the
  
  recruitment and selection of all Culinary team members. Adheres to hotel guidelines when
  
  recruiting and uses a competency-based approach to selecting employees.
• Through hands-on management,
  
  supervises closely all Outlet Chefs in the performance of their duties in
  
  accordance with policies and procedures and applicable laws.
• Develops the skills and
  
  effectiveness of all Kitchen employees through the appropriate training,
  
  coaching, and/or mentoring.
• Delegates appropriately,
  
  duties and responsibilities to equipped and resourced employees, nurturing
  
  and developing them whilst ensuring standards of operation and safety are
  
  maintained.
• Ensures effective training
  
  programmes for employees in coordination with the Training Manager and
  
  their Departmental Trainers.
• Encourages employees to be
  
  creative and innovative, challenging and recognising them for their
  
  contribution to the success of the operation.
• Conducts annual Performance
  
  Development Discussions with employees and supports them in their
  
  professional development goals.
• Supports the implementation
  
  of The People Brand, demonstrating and reinforcing Hyatt’s Values and
  
  Culture Characteristics.
• Ensures that employees have a
  
  complete understanding of and adhere to employee rules and regulations.
• To adhere to and ensure that
  
  every employee in the department / division understand all the principles
  
  of Hyatt’s Global Privacy Policy and comply fully with all the obligations
  
  as per the policy.
• Align all day-to-day
  
  functioning of the department / division consistent with Hyatt’s Global
  
  Privacy Policy.
• To implement and monitor the
  
  key contributors to the employee engagement survey, to analyse the
  
  results, prepare and implement appropriate action plans, and to achieve
  
  consistent high level of engagement and improve on it year on year.

· To closely monitor

the Attrition patterns of the department / division on a monthly basis. Training and

Development

• To implement the School of
  
  Hospitality and facilitate in its roll out to all employees.
• To consistently work with the
  
  training team and division managers on upgrading the list of tasks covered
  
  and periodically review all task to check for any desired changes.
• To ensure all associates are
  
  trained on all relevant tasks.
• Attends and contributes to
  
  all training sessions and meetings as required and to ensure the employees
  
  on his / her department do so.
• To supervise training need
  
  analysis for the department.
• Regularly nominate and ensure
  
  participation of team members for all training planned in the hotel, in
  
  line with the objectives outlined in the SMART Goals on respective PDPs
  
  and as per Consumer Audit findings.

Customer Service

• Ensures that all guest
  
  contact culinary employees deliver the brand promise and provide
  
  exceptional guest service at all times.
• Ensures that employees also
  
  provide excellent service to internal customers in other departments as
  
  appropriate.
• Handles all guest and
  
  internal customer complaints and inquiries in a courteous and efficient
  
  manner, following through to make sure problems are resolved
  
  satisfactorily.
• Maintains positive guest and
  
  colleague interactions with good working relationships.
• To regularly monitor the
  
  Hyatt Guest Satisfaction survey report and to ensure the minimum benchmark
  
  scores are achieved, to analyse the results and to prepare and implement
  
  appropriate action plans to achieve constant improvement year on year.
• To ensure the minimum
  
  benchmark scores of the Consumer Audit are achieved, to analyse the
  
  results of the Consumer Audit, prepare and implement appropriate action
  
  plans, and to constantly improving the results Year on Year.
• To keep abreast of the Hotel
  
  Guest feedback, complaints, views, etc. posted on websites, print or
  
  electronic media or any other available communication channels.

Marketing

• Assists the Executive Chef to
  
  source for Marketing and Public Relations opportunities to increase
  
  awareness and ultimately business.
• Constantly evaluates local,
  
  national and international market trends, vendors and other
  
  hotel/restaurant operations to make sure that the hotel’s own operations
  
  remain competitive and cutting edge.

Other Duties

• Is knowledgeable in statutory
  
  legislation in employee and industrial relations.
• Exercises responsible
  
  management and behaviour at all times and positively representing the
  
  hotel management team and Hyatt International.
• Maintains strong,
  
  professional relationship with the relevant representatives from
  
  competitor hotels, business partners and other organisations.
• Reads the hotel's Employee
  
  Handbook and have an understanding of and adhere to the hotel's rules and
  
  regulations and in particular, the policies and procedures relating to
  
  computer resources, fire, hygiene, health and safety.
• Ensures high standards of
  
  personal presentation and grooming.
• Responds to changes in the
  
  Food and Beverage function as dictated by the industry, company and hotel.
• Be able to multi-task and
  
  carry out any other reasonable duties and responsibilities as assigned.
• To follow and ensure that
  
  employees follow all hotel, company and local rules, policies and
  
  regulations relating to fire and hazard safety, and security.
• To be well versed with the
  
  Hotel safety and security procedures and be vigilant about observing and
  
  reporting anything unusual.

Qualifications

- Ideally with a university degree or diploma in Hotel Management. - Minimum 1-2 years as Sous Chef in Italian Cuisine - Good presentation, administrative and interpersonal skills are a must.