Chef de Cuisine

Job description

1.To assist Executive Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

2.Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

3.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

4.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.

5.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.

6.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.

7.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.

8.Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.

9.Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

10.Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

11.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

12.Establishes and enforces nutrition and sanitation standards for restaurant.

13.Oversees and assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.

14.Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

Desired profile

Qualifications :

1. Good at English Communication Skills

2. More than 3 years culinary experience

3. Prefer fine dining administration management experience as Chef de Cuisine or hotel management experience

4. Team work spirit