Hyatt Pastry Chef in NHA TRANG, Vietnam
Main Duties Administration * Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. * Assists in overseeing the preparation 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 Executive Chef. * Assists 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. Ensures annual review to accurately reflect any changes. * Assists with the preparation of the annual Culinary Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates. * Assists with the preparation and regular update of the Culinary Departmental Budget, in close co-operation with the Executive Chef ensuring targets are met and costs are effectively controlled. Customer Service * Ensures that all guest contact pastry and bakery associates deliver the brand promise and provide exceptional guest service at all times. * Ensures that pastry and bakery associates also provide excellent service to internal customers as appropriate. * Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates 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. Financial * Maximises associate 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 the Executive Chef 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 minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. * Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. * Encourages associates 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 associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. * Ensures that all associates 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 with the Materials Manager in the procurement of the best product for the best price. * Works closely with the Stewarding Manager to ensure that hygiene standards are maintained. * Supervises pastry and bakery associates to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury. * Monitors service and Bakery and Pastry standards in all outlets and banquets. * Checks incoming ingredients; ensures that all merchandise is in accordance with order sheets and receiving records. * Ensures correct handling, basic maintenance of machinery and tools in the preparation kitchen. * Ensures orderly handling of all raw products and check that quantities prepared are according to Recipes and plate specifications. * Prepares and supervise daily mise en place and assure that all sections are supplied with fresh and high quality products based on anticipated business levels. * Frequently verify that only fresh products are used in Bakery and Pastry preparation. * Frequently taste bakery and pastry products in all outlets and be demanding and critical when it comes to Food and Beverage quality. * Encourage the Bakery and Pastry Team to be creative and support the Food and Beverage Division’s marketing and up sell activities. Personnel * Assists in the recruitment and selection of all pastry and bakery associates. To follow hotel guidelines when recruiting and use a competency-based approach to selecting associates. * Oversees the punctuality and appearance of all pastry and bakery associates, 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 Sous Chefs and Team Leaders through the appropriate training, coaching, and/or mentoring. * Conducts annual Performance Development Discussions with pastry and bakery associates, to support them in their professional development goals. * Plans and implements effective training programmes for all pastry and bakery associates 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 Hyatt Purpose, demonstrating and reinforcing Hyatt’s Values and Goal * Ensures that associates have a complete understanding of and adhere to associate rules and regulations. * Ensures that associates 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 Colleague Engagement Survey and to ensure that the relevant changes are implemented. Other Duties * Is knowledgeable in statutory legislation in associate and industrial relations. * Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety. * Ensures high standards of personal presentation and grooming. * Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations. * Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel. * Attends training sessions and meetings as and when required. * Is always willing to learn and willing to teach others. * Is fully familiar with the hotel Work Rules and work regulations governing associates and their behaviour and ensures these are always accurately communicated and carefully followed. * Ensures that colleagues/associates are always fairly treated without favour or unfair expectations. * Takes an active involvement in the welfare, safety, development and well-being of associates. * Provides guidance, advice, counselling and transparent diplomatic feedback as appropriate. * Provides sufficient training, development and learning opportunities to ensure that associates are developed to their full potential, and are confident. * Ensures that all guest and colleague interactions are positive and professional, showing humility and respect to guests, colleagues and all associates. * Prudently balances resources and standards of service to meet the financial goals of the hotel, Hyatt International Brand Standards and guest expectations. * Ensures that Corporate Strategies, initiatives, communications and Associate Information pieces are appropriately communicated to associates in a timely manner (for team leaders & above) * Exercises responsible practices and personal behaviour at all times, positively representing the hotel Team and Hyatt International. * Responds to requests to undertake any reasonable tasks and secondary duties and adjust to changes as dictated by hotel, industry and company. * Carries out any other reasonable duties and responsibilities as assigned.
Primary Location: VN-34-Nha Trang
Organization: Hyatt Regency Nha Trang
Job Level: Full-time
Req ID: NHA000007
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.