Chef de Cuisine

İşin təsviri

Chef de Cuisine

If you are passionate about authentic hospitality and service, have relevant experience, can demonstrate strong leadership, problem solving, organizational and administrative skills, we have a great job opportunity for you as a Chef de Cuisine in the F&B Culinary Department.

Job Responsibilities:

 To develop, propose, describe and price menus that are appropriate for the outlet operation, the market and the desired business goals.
 To prepare and update the Outlet Kitchen’s Departmental Operations Manuals.
 To conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.
 To ensure that all guest contact culinary associates in the outlet deliver the brand promise and provide exceptional guest service at all times.
 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 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 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 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 maintain strong, professional relationships with the relevant representatives from competitor hotels and other organisations.

Job 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 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

• Excellent personal grooming and hygiene
• Professional manners; excellent planning and organizing skills and behaviors
• Sociable and pleasant to deal with / work with
• Good command of English required, extensive culinary vocabulary
• Good communication skill
• Motivated to deliver high level of guest services
• Shows passion in his job and approaches food in a creative way
• Highly organized, flexible
• Creative

E-mail: [email protected]

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