Chef de Cuisine

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Chef de Cuisine

Place of Work: Culinary Division / Kitchen

Scope and General Purpose of Job: To manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Main Duties:

 To develop, propose, describe and price menus that are appropriate for the outlet operation, the market and the desired business goals.
 To attend weekly Food and Beverage and Department Head Meetings, as scheduled.
 To ensure that all guest contact culinary associates in the outlet deliver the brand promise and provide exceptional guest service at all times.

 To ensure that culinary associates also provide excellent service to internal customers as appropriate.

 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.
 To develop, write, test and follow standard recipes.
 To maximise associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the outlet as well as the expectations of the guests.
 To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
 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.
 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.
 To review and analyse the weekly/monthly Menu Sales Analysis to adjust the menu mix and engineer the menu for greater profitability and customer satisfaction.
 To establish the culinary standards for the outlet, overseeing the consistent implementation of the approved menu and training the associates as necessary in the preparation and presentation of each and every item.
 To be able to create special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
 To monitor all outlet kitchen operations, especially during peak business periods, assisting and making adjustments where necessary.
 To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
 To 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 taste and monitor the food products served, providing feedback and adjusting where appropriate.
 To oversee the punctuality and appearance of outlet culinary 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.
 To maximise the effectiveness of outlet culinary associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
 To conduct annual Performance Development Discussions with associates.
 To implement effective training programmes for associates in coordination with the Training Manager and the outlet kitchen’s Departmental Trainers.
 To prepare and post weekly work schedules for outlet culinary associates, making sure that they reflect business needs and other key performance indicators.
 To encourage associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
 To ensure that all associates have a complete understanding of and adhere to associate rules and regulations.
 To ensure that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
 To conduct annual Performance Development Discussions with the departmental associates and to support them in their professional development goals.
 To encourage associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

JOB-RELATED SKILLS AND REQUIREMENTS

• Graduate degree in Culinary School or equivalent diploma in Professional Cookery
• 2-3 years experience in Food and Beverage Culinary Division in a large high profile guest related property
• 1-2 years experience in the capacity of Sous Chef,  ideally at Hyatt or other 5 star hotel company
• Experienced in managing and training kitchen employees effectively to ensure a well-organized and motivated team
• Professional knowledge of procurement and seasonality of products and ingredients
• Able to successful manage food cost controls to contribute to F&B revenue
• Ensure compliance with food hygiene and Health and Safety standards
• Ability to design creative and profitable menus in line with Hyatt Brand Standards
• Support brand standards through the training and performance appraisal of the culinary team
• Demonstrates good organizational skills with the ability to oversee a large team of chefs
• Able to ensure consistency in quality of dishes at all times

Interested candidates should send their CV to [email protected] no later than 24 May 2016. Only shortlisted candidates will be contacted.

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