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Hyatt Chef De Partie - Pastry in MUMBAI, India

Description:
Administeration

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

• Assist Pastry chef to prepare and update of the Pastry Departmental Operations Manual.

• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

• Ensures the smooth operation of the Culinary Departments in the absence of the Pastry Chef.

• To ensure the Bakery and Pastry products in all outlets meet the established standards and specifications and contribute to the profitability in accordance with the standard of the hotel.

Customer Focus

• Ensures that all guest contact pastry and bakery employees deliver the brand promise and provide exceptional guest service at all times.

• Ensures that pastry and bakery employees also provide excellent service to internal customers as appropriate.

• Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.

• 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.

• To regularly monitor the Hyatt Guest Satisfaction survey report and to ensure the minimum benchmark scores are achieved, to analyse the results and to prepare and implement appropriate action plans to achieve constant improvement year on year.

• To ensure the minimum benchmark scores of the Consumer Audit are achieved, to analyse the results of the Consumer Audit, prepare and implement appropriate action plans, and to constantly improving the results Year on Year.

• To keep abreast of the Hotel Guest feedback, complaints, views, etc. posted on websites, print or electronic media or any other available communication channels.

Financial

• Maximises 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.

• Ensures that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

• Assists in proactively managing costs based on key performance indicators.

• Ensures that all relevant hotel, company and local rules, policies and regulations are adhered to.

• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

• Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

Marketing

• Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

• Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.

• Assists in Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

• Oversees the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas.

• Ensures that all company brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

• Responds to the results of the brand standard Audit and ensures that the relevant changes are implemented.

• Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

• Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Ensures that pastry and bakery employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

• Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.

• Tastes and monitors the pastry and baked products served throughout the operation, providing feedback where appropriate.

• Works closely with the Stewarding Team to ensure that hygiene standards are maintained.

• Supervises pastry and bakery employees to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury.

• To assign responsibilities to subordinates and to check their performance periodically.

• To monitor service and Bakery and Pastry standards in all outlets and banquets. To work with the Outlet Managers, Banquet Services Manager and respective Chef de Cuisines to take corrective action where necessary.

• To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records.

• To ensure correct handling, basic maintenance of machinery and tools in the Bakery and Pastry kitchen.

• To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.

• To prepare and supervise daily mise en place and assures that all sections are ready supplied with fresh and high quality products based on anticipated business levels.

• To be available and on duty during peak periods (frequently opening and closing the operation) and regularly work in the Outlet kitchens with the respective Chef de Cuisines.

• Works in a supportive and flexible manner with other departments in line with our purpose.

• Support the hotels target for NPS and customer service.

• Ensure that the defined ISO standards are followed while on duty.

  • * Personnel

• Oversees the punctuality and appearance of all pastry and bakery 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 pastry and bakery Chefs through the appropriate training, coaching, and/or mentoring.

• Conducts annual Performance Development Discussions with pastry and bakery employees, to support them in their professional development goals.

• Plans and implements effective training programmes for all pastry and bakery employees in coordination with the Training Manager and Departmental Trainers.

• Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.

• Prepares and posts weekly work schedules, making sure that they reflect business needs and other key performance indicators.

• Support the implementation of our purpose, demonstrating and reinforcing Hyatt’s values, Hyatt regency guiding principle and leadership profile.

• 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.

• Provides feedback on the results of the Employee Engagement Survey and to ensure that the relevant changes are implemented.

• Attends and contributes to all training sessions and meetings as required.

• Is knowledgeable in statutory legislation in employee and industrial relations.

• Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.

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

• 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 computer resources, fire, hygiene, health and safety.

• Ensures high standards of personal presentation and grooming.

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

• Carries out any other reasonable duties and responsibilities as assigned.

• Align all day-to-day functioning of the department / division consistent with Hyatt’s Global Privacy Policy.

• Attends and contributes to all training sessions and meetings as required.

Other Duties

• Oversees the punctuality and appearance of all pastry and bakery 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 pastry and bakery Chefs through the appropriate training, coaching, and/or mentoring.

• Conducts annual Performance Development Discussions with pastry and bakery employees, to support them in their professional development goals.

• Plans and implements effective training programmes for all pastry and bakery employees in coordination with the Training Manager and Departmental Trainers.

• Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings.

• Prepares and posts weekly work schedules, making sure that they reflect business needs and other key performance indicators.

• 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.

• Provides feedback on the results of the Employee Engagement Survey and to ensure that the relevant changes are implemented.

• Attends and contributes to all training sessions and meetings as required.

• Is knowledgeable in statutory legislation in employee and industrial relations.

• Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.

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

• 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 computer resources, fire, hygiene, health and safety.

• Ensures high standards of personal grooming and hygiene standard.

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

• Carries out any other reasonable duties and responsibilities as assigned.

• Align all day-to-day functioning of the department / division consistent with Hyatt’s Global Privacy Policy.

• To ensure all associates are trained on all relevant School of Hospitality tasks.

• Attends and contributes to all training sessions and meetings as required.

Qualifications:
* Degree / Diploma in Hotel Management * Relative Work Experience

Primary Location: IN-MH-Mumbai
Organization: Hyatt Regency Mumbai
Job Level: Full-time
Job: Culinary
Req ID: MUM000786

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.

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