Chef De Cuisine

Purpose of Job: Ensure the smooth running of all Kitchens in accordance with the Resort’s standards and financial goals.

Administration

• Ensures all Culinary Events Standards are implemented and adhered to.

• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Resort Actions have been implemented where appropriate.

• Assists in the preparation and updates of the Departmental Operations Manuals.

• Assists Restaurant Manager of all outlets to create daily, weekly special menu Catalogue with cost and selling prices for each item to assist the daily sale process.

• Establishes and updates a pictorial library of plated food, Sunday brunch, themed private dining and seasonal events, based on Hyatt’s standards.

• Manage FSMS (Food Safety Management System) for the department and conduct monthly audits and relevant trainings for the team.

• Manage all Internal Food & Beverage transfers as per the cost controller guidelines.

• Manage HYSAT score for the department and prepare action plan accordingly.

Guest Service

• Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

• Coordinate with Restaurant Manager’s to accommodate specific guest preference/ request as per the GEM reports.

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

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

Financial

• Maximizes 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 of full time and casual employees and energy efficiency of all equipment.

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

Marketing

• Assists the Director of Culinary to source for Marketing and Public Relations opportunities to increase awareness and ultimately business.

• Constantly evaluates 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.

Operational

• Attends and contributes to all training sessions and meetings as required.

• Is knowledgeable in statutory legislation in employee and industrial relations.

• Exercises responsible management and behavior at all times and positively representing the hotel management team and Hyatt International.

• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.

• Reads the Resorts Employee Handbook and have an understanding of and adhere to the resort’s rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, 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.

• Ensures that all company minimum brand standards are implemented.

• Ensure Hyatt’s global food philosophy of “Food Thoughtfully Sourced, Carefully Served”.

• 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.

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

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

• Estimates food consumption and makes requisition for food and kitchen supplies.

• Be conversant with purchasing policies and procedures.

• Directs food apportionment policy to control costs.

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

• Test cooked foods before plate-up and service.

• Serves fresh food to the guests, which is prepared a la minute and is consistent in quality.

• Directs menu tastings and meets event organizers/guests to discuss and check satisfaction.

• In collaboration with Stewarding Department, establishes, controls and maintains the highest level of hygiene throughout the kitchen.

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

Colleague Relations

• Conduct daily briefings of the department and communicate resort’s update to the team subsequently.

• Attends daily “Kitchen Stand Up” for updates and then plan and organize manpower, allocate resources and raise any foreseeable challenges.

• Ensures employees are trained, understand and perform the required actions according to the resort’s established safety, hygiene and sanitation standards / FSMS standards.

• Oversees and assists in the recruitment and selection of all Kitchens’ employees. Adheres to resort’s guidelines when recruiting and uses a competency-based approach to selecting employees.

• Develops and maintains a pool of casual chefs which is crucial for last minute events/ requirements.

• Develops the skills and effectiveness of all Chefs through working with the Training Manager to jointly provide appropriate training, coaching, and/or mentoring.

• Conducts annual Performance Development Discussions with employees and supports them in achieving their professional development goals.

• Supports the implementation of Hyatt’s People Brand.

• Supports the implementation of Hyatt’s Global Sustainable policy.

• Ensures employees understand and strictly adhere to Rules and Regulations established in the Employee Handbook.

• Provides feedback on the results of the Employee Engagement Survey and ensuring that the relevant changes are implemented.

We offer full package with attractive benefit :

• 5.5 working days;
• Staff Accommodation for off shore associates;
• Home Leave Allowances based upon position;
• Full meals;
• Uniform and laundry;
• Worldwide complimentary accommodation with Hyatt after one year of service.

- Minimum 2 years’ experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.

- Qualification in Kitchen Production or Management will be an advantage.

- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

- Advanced Computer Skills in MS Office, and Recipe Maintenance System is preferred.

- Good command of English.

2/ 3 chứng minh nhân dân phô tô công chứng (không quá 6 tháng)

3/ Sổ hộ khẩu phô tô công chứng (không quá 6 tháng)

4/ Giấy khám sức khỏe (không quá 6 tháng)

5/ Văn bằng, chứng chỉ liên quan

6/ Giấy xác nhận hạnh kiểm (không quá 6 tháng)

7/ 03 hình thẻ (3x4)