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Hyatt Executive Sous Chef for Events in JAKARTA, Indonesia

Main Duties and Responsibilities: * Assist with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. * Assist with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees. * Ensure that kitchen targets are met and costs are effectively controlled. * Conduct regular communication meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. * Be easy to contact by guest and team members. * Be on floor and hands on, assisting guests and colleagues in whatever they need. * 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 product. * 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. * Assist in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate. * Continuously seek ways to assist the Outlet management maximize their revenues and profits through Food and Beverage products. * Monitor and analyze the activities and trends of competitive restaurants, and other hotel’s banqueting departments. * Participate with the preparation of a yearly business plan for each outlet, which is the basis of the Food and Beverage Annual Business Plan. * Ensure that all Outlet Management Teams and catering Department are fully aware of market needs and trends and that their products meet these requirements. * 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 all outlets and events. Coordinate with the Outlet Managers, banquet Service Manager and respective Chef de Cuisine 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 of the Commissary Kitchen. * 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. * Conduct frequent and thorough inspections together with the Director of Food and Beverage Operation. * Frequently verify that only fresh products are used in Food and Beverage preparation. * Frequently test Food and Beverage in all outlets and be demanding and critical when it comes to Food and Beverage quality. * 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. * Have full knowledge with statutory legislation related to employee and industrial relations, understanding and strictly adhering to rules and regulations established in the Collective Labor Agreement, Employee Handbook and the hotels policies concerning Fire, Hygiene, Health and Safety and Emergency situation. * Handle guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solutions can be found, whilst feeding back a prompt follow up. * Take an active involvement in the Welfare, Safety, Development and wellbeing of employees whilst providing advice, counselling and truthful, diplomatic feedback. * Comply with local legislation and be conversant and act in accordance with any legal issues relating to your department. * Maintain positive guest and colleague interactions with good working relationships. * Exercise responsible management and behavior at all times and positively representing the hotel management team and Hyatt International. * Ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company/hotel policies and procedures. * Attend training sessions when required. * Ensure that all employees understand and strictly adhering to rules and regulations established in the Collective Labor Agreement, Employee Handbook and the hotels policies concerning Fire, Hygiene, Health and Safety and Emergency situation. * Ensure that all employees maintain a high standard of personal appearance and hygiene and adhere to the hotel and department’s grooming standard. * Ensure that all employees provide a friendly, courteous, professional service and ensure guests satisfaction at all times. * Adhere to confidentiality and proprietary requirements within the division and the hotel.

Primary Location: ID-JW-Jakarta
Organization: Park Hyatt Jakarta
Job Level: Full-time
Job: Culinary
Req ID: JAK000176

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.