Chef De Partie - Asian / Japanese / Korean

Industry:
Hotels Clubs and Spas
Department:
Food Production/ Kitchen
Level:
Supervisory level
Location:
Asia
Salary Description:
Competitive
Posted:
10-Dec-16
Recruiter:
Hyatt International
Job Ref:
MUM000466

Customer Service
· Assists to ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
· Assists to ensure 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.
Operational · Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
· Ensures that all dishes from that section are prepared consistently and according to standard recipes.
· 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.
· Monitors food and operating costs and controls these by reducing waste.
· Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
· Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
· Ensures the sanitation standards for kitchen are being met.
· Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
· Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
Personnel · Through hands-on management, closely supervise s the Kitchen employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
· Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
· Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
· Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
· Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
· 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.
· Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Qualifications

Hotel Management - Degree / Diploma
Relevant experience
Primary Location: IN-MH-Mumbai
Organization: Hyatt Regency Mumbai
Job Level: Hourly/Entry Level Employee | Full-time
Job: Culinary/Kitchen
Worldwide/Local Candidates: Local

Contact Details:
Hyatt International
Tel: .
Contact: HR Department

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