Chef De Cuisine

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 xc2 xb7 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 Hyatts 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 Hyatts 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 Hyatts 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 xc2 xb7 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 hotels 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