Chef de Cuisine/ Sous Chef

Summary

Main Duties

Administration
- Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Assists in the preparation and updates of individual Departmental Operations Manuals.
- Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

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.

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.

Financial (Continued)
- 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.

Marketing
- Sources 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.

Operational
- Ensures that all company minimum brand standards have been implemented.
- Work 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.
- Works with the Materials Manager in the procurement of the best product for the best price.
- Works closely with the Stewarding Manager to ensure that hygiene standards are maintained.
- 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.

Operational (Continued)
- 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.

Personnel
- Oversees and assists in the recruitment and selection of culinary employees. 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