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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."
· To fully understand and strictly adhere to all of the policies and procedures outlined in the Departmental Operations Manual.
· To organise and set up the assigned section of the kitchen as effectively as possible to increase speed and maximise productivity.
· To ensure all dishes from the section are prepared consistently and according to standard recipes.
· To assist the Head Chef in ensuring culinary standards comply with Company and Hotel Policies and Procedures and Minimum Standards.
· To monitor food and operating costs by reducing wastage.
· To work in any section of the kitchen when necessary or as requested by the Head Chef.
· To become familiar with all sections of the kitchen to facilitate the flexible use of associates.
· To ensure the kitchen and operating equipment is maintained to as good standard with minimum breakage.
· To lead and organise kitchen operations in the absence of the Head Chef.
· To respond to the results of Medallia and take corrective action wherever necessary along with the Head Chef.
· To maintain Food Hygiene and Safety practices in accordance with legislation.
Administration · To maintain all hotel records and forms as prescribed by hotel management and policies.
· To assist in revising and updating the Kitchen's Departmental Operations Manuals on a continuous basis.
· To assist in the write up and maintenance of recipes in the appropriate database.
· To conduct monthly inventory checks on all operating equipment and supplies.
· To plan the weekly roster and work schedules in a timely manner to ensure the Kitchen is adequately staffed to handle the level of business.
Customer Service · To ensure all associates deliver the brand promise and provide exceptional guest service at all times.
· To ensure all associates provide excellent service to internal customers as appropriate.
· To handle all guest and internal customer complaints and enquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
· To assist in developing and maintaining recipes which allows the Kitchen to operate food and labor costs within the established budget.
· To assist in maximizing associate productivity in order to minimize payroll costs and to minimize the amount of lieu days and holidays owed to each associate outside of their entitlements.
· To assist in monitoring all kitchens operating costs and takes corrective action when necessary to reduce expenses.
· To assist in calculating daily, all kitchen purchases and summarize each week for the Head Chef To assist in ensuring the department's operational budget is strictly adhered to, that all costs are controlled and expenditures are properly approved.
· To investigate opportunities for food cost control and product development in servicing new ideas on how to operate the business more effectively.
Marketing · To assist the Head Chef in continuously evaluating local, national and international market trends, vendors and other events operations to ensure the centre remains competitive and cutting edge.
· To assist the Head Chef in conjunction with the marketing department to introduce and plan seasonal promotions to increase revenue within the department.
Associate Management · To assist in planning and implementing effective training programs for associates.
· To maximize associate productivity and manage performance following Hotel guidelines and local legislation.
· To assist in assigning responsibilities to kitchen associates and to check their performance periodically.
· To assist in the recruitment and selection of Kitchen associates, following the Hotel's guidelines.
· To conduct regular Check-in Discussions with Kitchen associates.
· To ensure that health and safety practices and procedures are implemented and reviewed in accordance with OHS policies & procedures.
· To ensure all associates have a complete understanding of and adhere to associate rules and regulations.
· To liaise with front of house associates on daily operation and quality, ensuring that there is always a high team spirit and professional communication.
QualificationsPreviousexperiencein a hotel or restaurant.Certificate III in Commercial Cookery (or equivalent)Hands on leadership skills that fosters a positive Hyatt culture resulting in a team that is inspired to achieve resultsExceptional interpersonal and communication skillsProven knowledge and experience in all operational and functional aspects of kitchen administrationAbility tomanagelabor and food costs within a budgetStrong focus onOH&S andFood Safety Systems.A genuinely warm & welcoming demeanorA passion for the industry, a want to be the best in service Our family is always growing. Want to be in the know?#J-18808-Ljbffr
