Chef de Cuisine for Event

Industry:
Hotels
Department:
Chefs
Job Role:
Sous Chef
Level:
Management
Location:
Asia
Area:
Others
Salary Description:
Competitive
Posted:
30-Mar-20
Recruiter:
Hyatt International
Job Ref:
JAK000177

Main Duties and Responsibilities:

Spend the most of your time on floor, being a point of reference for the guests and the team members.

Be demanding and critical when it comes to service standards.

Maintain positive guest and colleague interactions with good working relationships.

Contribute towards the success of HySat target by ensuring the highest quality of food and beverage products.

Attend any guest demand with a positive attitude and delivering exceptional and high quality service.

Exercise efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee using zero based guidelines.

Direct subordinates to ensure productivity meets Hyatt standards.

Focus 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.

Ensure new technology and equipment are embraced to improving productivity.

Monitor and question each monthly divisional report, plotting trends and variances.

Maximize 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.

Assist in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.

Attend to monthly meeting regarding financial goals of the department an actively participate to achieve them.

Continuously seek ways to assist the F&B management team to maximize their revenues and profits through Food and Beverage products.

Monitor and analyze the activities and trends of competitive restaurants

Actively participate in marketing and social media promotions.

Ensure that all outlets and events are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures.

Monitor service and food production standards in outlet and events. Coordinate with the Outlet Manager, banquet Service Manager to take corrective action when necessary.

Establish and implement performance standards for the Commissary Kitchen and work closely with the Materials Manager to establish and maintain a streamlined and efficient operation.

Establish, implement and monitor performance for the Stewarding Operation in Kitchens and Restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resources and equipment flows

Assist in the recruitment, selection, motivating and development of own divisional employees to work following the operational, financial, administrative philosophies ensuring all employees become multi skilled and perform multi tasks.

Through hands on management style supervise closely own divisional employees in the performance of their duties in accordance with policies & procedures and applicable laws.

Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

Instill and support the Training initiatives and philosophies of the company and work closely with the Training Manager developing Departmental Trainers, ensuring that all Managers and Supervisors take an active role in the training and development of employees.

Develop and assist with training activities focusing on improving skills and knowledge.

Ensure employees have a complete understanding of rules and regulations.

Monitor employee morale and provide mechanisms for performance feedback and development.

Effectively communicate guiding principles and core values to all levels of employees.

Oversee the punctuality and appearance of all Food and Beverage / Culinary 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 is grooming standards.

Oversee the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.
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Primary Location: ID-JW-Jakarta
Organization: Park Hyatt Jakarta
Job Level: Department Head/Manager | Full-time
Job: Culinary
Worldwide/Local Candidates: Worldwide

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

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