Chef De Cuisine - Western

Job description

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Main Duties

Administration

§ Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

§ Assists in the preparation and updates of individual Departmental Operations Manuals.

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

Customer Service

§ Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

§ Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

§ 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 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.

§ Directs employees to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual.

Financial (Continued)

§ Focuses 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.

§ Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing

§ Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.

§ 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.

Operational

§ Ensures that all company minimum brand standards have been implemented.

§ Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§ Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

§ Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

§ 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.

§ Spends time in culinary 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 to menu items.

§ Directs food apportionment policy to control costs.

§ Introduces and tests the market with new products which are market-orientated in terms of price and product.

§ Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

§ Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

Operational (Continued)

§ Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

§ Tests cooked foods before plate-up and service.

§ Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

§ Devises special dishes and develops innovative recipes.

§ Establishes and enforces nutrition and sanitation standards for restaurant.

§ Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

§ Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Personnel

§ Oversees and assists in the recruitment and selection of culinary employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.

§ Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.

§ Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

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

§ Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.

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

§ Conducts annual Performance Development Discussions with employees and supports them in their professional development goals.

§ Supports the implementation of The People Philosophy, 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 Opinion Survey and ensuring that the relevant changes are implemented.

Other Duties

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

§ Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and 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.

§ Attends training sessions and meetings as and when required.

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