Main Duties

Administration

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

-Assists in the preparation and updates of individual Departmental Operations Manuals.

-Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Customer Service

-Provides a courteous and professional service at all times.

Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

-Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

-Maintains positive guest and colleague interactions with good working relationships.

Financial

-Maximises 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.

-Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

-Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Marketing

-Continuously seeks ways to assist the Outlet management to maximise their revenues and profits through innovative recipes.

Operational

-Ensures that all company minimum brand standards have been implemented.

-Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

-Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

-Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

-Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

-Directs food apportionment policy to control costs.

Introduces and tests the market with new products which are market-orientated in terms of price and product.

-Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.

-Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.

-Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

-Tests cooked foods before plate-up and service.

-Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

-Devises special dishes and develops innovative recipes.

-Establishes and enforces nutrition and sanitation standards for outlet kitchen.

-Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities.

-Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

-Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Personnel

-Assists in the recruitment and selection of all Pastry employees as appropriate. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.

-Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies & procedures and applicable laws.

-Assists to oversee the punctuality and appearance of all Kitchen 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.

-Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

-Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

-Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.

-Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

-Assists to conduct annual Performance Development Discussions with employees and support them in their professional development goals.

-Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

-Ensures that employees have a complete understanding of and adhere to employee rules and regulations.

-Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Other Duties

-Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.

-Ensures high standards of personal presentation and grooming.

-Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

-Attends training sessions and meetings as and when required.

-Carries out any other reasonable duties and responsibilities as assigned.