Job Description

Description:

Operational

\xc2\xb7 Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.

\xc2\xb7 Ensures that all dishes from that section are prepared consistently and according to standard recipes.

\xc2\xb7 Assists the Chef de Cuisine/Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

\xc2\xb7 Monitors food and operating costs and controls these by reducing waste.

\xc2\xb7 Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

\xc2\xb7 Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

\xc2\xb7 Ensures the sanitation standards for kitchen are being met.

\xc2\xb7 Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

\xc2\xb7 Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

\xc2\xb7 Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

\xc2\xb7 Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

\xc2\xb7 Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

\xc2\xb7 Ensures the sanitation standards for kitchen are being met.

\xc2\xb7 Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

\xc2\xb7 Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

\xc2\xb7 Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Financial

\xc2\xb7 Assists to maximise 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.

\xc2\xb7 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.

\xc2\xb7 Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

People

\xc2\xb7 Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

\xc2\xb7 Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

\xc2\xb7 Ensures the sanitation standards for kitchen are being met.

\xc2\xb7 Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

\xc2\xb7 Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

\xc2\xb7 Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Other duties

\xc2\xb7 Attends and contributes to all training sessions and meetings as required.

\xc2\xb7 Exercises responsible behaviour at all times and positively representing the hotel team and Hyatt International.

\xc2\xb7 Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.

\xc2\xb7 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 fire, hygiene, health and safety.

\xc2\xb7 Ensures high standards of personal presentation and grooming.

\xc2\xb7 Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

\xc2\xb7 Carries out any other reasonable duties and responsibilities as assigned.

Qualifications:

Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Andaz