Head Chef

Job description

Administration

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

§ To assist in overseeing the preparation and update of individual Departmental Operations Manuals.

§ To conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

§ To ensure the smooth operation of the Culinary Departments in the absence of the Executive Chef.

Customer Service

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

§ To ensure that culinary employees also provide excellent service to internal customers as appropriate.

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

§ To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial

§ To maximise 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.

§ To ensure that each profit centre (e.g. Outlet, Banquets) is operated in line with maximising profit while delivering on the brand promise.

§ To ensure that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

§ To assist in the preparation of the annual business plan for Food and Beverage.

§ To assist in monthly reforecasting, involving the respective Heads of Department as appropriate.

§ To assist in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.

§ To ensure that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

§ To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

§ To assist 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

§ To assist in the preparation, utilisation and update of an Annual Marketing Plan, broken down as necessary by department.

§ To constantly evaluate 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.

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

Operational

§ To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

§ To monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

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

§ To make sure that the Culinary Departments respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.

§ To work 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.

§ To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

§ To make sure that all employees are up to date with the availability of seasonal and new products on the market.

§ To taste and monitor the food products served throughout the operation, providing feedback where appropriate.

§ To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.

§ To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.

§ To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.

Personnel

§ To assist in the recruitment and selection of all culinary employees. To make sure that Outlet Chefs follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.

§ To oversee the punctuality and appearance of all culinary 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.

§ To maximise the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

§ To conduct annual Performance Development Discussions with Heads of Department and to support them in their professional development goals. To ensure that they in turn conduct annual Performance Development Discussions with their employees.

§ To ensure that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.

§ To assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.

§ To oversee the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.

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

§ To support the implementation of The People Philosophy, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.

§ To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.