Hyatt Chef de Cuisine - All Day Dining in MUMBAI, India
Assists to ensurethat culinary activities are aligned with the respective Corporate Strategy,and that the Hotel Actions have been implemented where appropriate.
Prepares and updatesthe Departmental Operations Manuals.
Conducts regulardepartmental communications briefings and meetings
Ensures that allguest contact culinary employees deliver the brand promise and provideexceptional guest service at all times.
Ensures thatemployees also provide excellent service to internal customers in otherdepartments as appropriate.
Handles all guestand internal customer complaints and inquiries in a courteous and efficientmanner, following through to make sure problems are resolved satisfactorily.
Maintains positiveguest and colleague interactions with good working relationships.
Maximises employeeproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests.
Directs employees toensure productivity meets standards given in accordance with Hyatt DesignStandards and Criteria and the Hyatt International Food and Beverage OperationsManual.
Focuses attention onimproving productivity levels and the need to prudently manage utility/payrollcosts within acceptable guidelines ensuring optimum deployment and energyefficiency of all equipment.
Ensures newtechnology and equipment are embraced, improving productivity whilst takingwork out of the system.
Assists theExecutive Chef to source for Marketing and Public Relations opportunities toincrease awareness and ultimately business.
Constantly evaluateslocal, national and international market trends, vendors and otherhotel/restaurant operations to make sure that the hotel’s own operations remaincompetitive and cutting edge.
Ensures that allcompany brand standards have been implemented.
Respond to theresults of the Brand Standard Audit and ensure that the relevant changes areimplemented.
Works closely withother employees in a supportive and flexible manner, focusing on the overallsuccess of the hotel and the satisfaction of hotel guests.
Buys locallyavailable fresh products wherever possible and has limited menus which arechanged frequently to ensure the guest is always offered a variety of fooditems.
Plans orparticipates in planning menus and utilisation of food surpluses and leftovers,taking into account probable number of guests, market conditions, popularity ofvarious dishes and frequency of menu.
Works in asupportive and flexible manner with other departments in line with our purpose.
Spends time inculinary areas observing employee-guest/employee-internal customer interaction,working through Heads of Department to coach employees as necessary.
Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items.
Directs foodapportionment policy to control costs.
Introduces and teststhe market with new products which are market-orientated in terms of price andproduct.
Serves fresh food tothe guests which is prepared a la minute, is consistent in quality, and whichreflects the style of the outlet concept.
Supervises cookingand other kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
Tests cooked foodsbefore plate-up and service.
Estimates foodconsumption and purchases or requisitions of foodstuffs and kitchen supplies.
Devises specialdishes and develops innovative recipes.
Establishes andenforces nutrition and sanitation standards for restaurant.
Assists in makingsure that all Touches of Hyatt and the Food and Beverage Top 20 areimplemented.
Responds to theresults of the Consumer Audit and ensures that the relevant changes areimplemented.
Support the hotelstarget for NPS and customerservice.
Ensure that thedefined ISO standards are followed while on duty.
Oversees and assists in the recruitmentand selection of all Food and Beverage employees.Adheres to hotel guidelines when recruitingand uses a competency-based approach to selecting employees.
Through hands-on management,supervises closely all Outlet Chefs in the performance of their duties inaccordance with policies and procedures and applicable laws.
Develops the skills andeffectiveness of all Kitchen employees through the appropriate training,coaching, and/or mentoring.
Delegates appropriately, dutiesand responsibilities to equipped and resourced employees, nurturing anddeveloping them whilst ensuring standards of operation and safety aremaintained.
Ensures effective trainingprogrammes for employees in coordination with the Training Manager and theirDepartmental Trainers.
Encourages employees to becreative and innovative, challenging and recognising them for theircontribution to the success of the operation.
Conducts annual PerformanceDevelopment Discussions with employees and supports them in their professionaldevelopment goals.
Support the implementation of ourpurpose, demonstrating and reinforcing Hyatt’s values, Hyatt regency guidingprinciple and leadership profile.
Ensures that employees have acomplete understanding of and adhere to employee rules and regulations.
Ensures that employees follow allhotel, company and local rules, policies and regulations relating to fire andhazard safety, and security.
Provides feedback on the resultsof the Employee Engagement Survey and ensuring that the relevant changes areimplemented.
Attends andcontributes to all training sessions and meetings as required.
Is knowledgeable instatutory legislation in employee and industrial relations.
Exercisesresponsible management and behaviour at all times and positively representingthe hotel management team and Hyatt International.
Maintains strong,professional relationship with the relevant representatives from competitorhotels, business partners and other organisations.
Reads the hotel's EmployeeHandbook and have an understanding of and adhere to the hotel's rules andregulations and in particular, the policies and procedures relating to computerresources, fire, hygiene, health and safety.
Ensures highstandards of personal grooming and hygiene standard.
Responds to changesin the Food and Beverage function as dictated by the industry, company andhotel.
Carries out anyother reasonable duties and responsibilities as assigned.
Degree / Diploma in Hotel Management
Relative Work Experience
Primary Location: IN-MH-Mumbai
Organization: Hyatt Regency Mumbai
Job Level: Full-time
Req ID: MUM000929
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.