Chef de Cuisine- Italian

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**