Demi Chef De Partie

Job description

Our Purpose: We care for people so they can be their best.

Care comes from a place of empathy and authentic human connection. We care by truly seeing people and getting to know them as unique individuals so we can design and deliver personal experiences. We want to make a difference in the lives of all those we touch: colleagues, guests, owners, operators, community members, and shareholders. Being your best is about being your authentic self in each moment – engaged, fulfilled, and ready to take on the world.

Through our values, we put our dedication to caring into action:

Respect:

· Be inclusive

· Value diverse points of view

· Care for people and your environment

Integrity:

· Tell and accept the truth

· Honor your commitments

· Take ownership and act with pride

Empathy:

· Truly listen

· Respond with compassion

· Walk in the shoes of others

Inclusion:

· Seek to understand

· Encourage diverse viewpoints

· Support each other to thrive

Experimentation:

· Be curious and continuously learn

· Experiment & generate new ideas

· Make things happen

Wellbeing:

· Prioritize self-care

· Use fun as fuel

· Build connections within your community

At Hyatt Regency:

Brand Target:

Focused guests seeking a seamless, intuitive experience for specific occasions (Ambitious Loyalist)

Brand Promise:

To make travel free from stress and filled with success

Brand Principles:

· Designed for productivity & peace of mind

· Tools to stay connected and energized

· Stress-free environments for seamless gatherings

· Responsible & empathetic service that anticipates needs

Main Duties and Responsibilities:

· Customer Service

o To deliver the brand promise and provide exceptional guest service at all times.

o To provide excellent service to internal customers as appropriate

· Operational

o To be familiar with all food items on the outlet menu.

o To prepare food products according to the standard required.

o To follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget

o To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.

o To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine.

o To maintain the assigned station/ section in a clean and orderly manner at all times.

o To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.

o To work in a supportive and flexible manner with other associates and other departments, in a spirit of “We work through Teams”.

o To be up to date with the availability of seasonal and new products on the market.

o To treat all operating equipment and supplies carefully to minimize damage and reduce wastage.

· Other Duties

o To report for duty punctually wearing the correct uniform and name tag.

o To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards.

o To provide friendly, courteous, and professional service at all times.

o To maintain good working relationships with colleagues and all other departments.

o To read the hotel’s Associate Handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health, Safety, and Environment.

o To comply with local legislation as required.

o To respond to any changes in the department as dictated by the needs of the hotel.

o To be flexible in the job function and perform any other reasonable duties and responsibilities which may be assigned, including redeployment to other departments/areas if required, in order to meet business demands and guest service needs.

o To attend training sessions and meetings as and when required.