CHEF DE PARTIE

• Provides courteous and professional service at all times.
• Ensures associates deliver excellent service to both guests and internal departments.
• Handles guest and internal complaints efficiently, ensuring timely and satisfactory resolution.
• Maintains positive interactions and strong working relationships with colleagues and guests.
• Operational Responsibilities
• Organises and operates assigned pastry section efficiently to maximise productivity.
• Ensures consistency and quality by following standard recipes and preparation methods.
• Assists Sous Chef and Chef de Cuisine in maintaining culinary standards and compliance with hotel policies.
• Monitors food and operating costs, reduces waste, and supports cost-efficiency.
• Supports training and cross-training for flexibility and coverage in the kitchen.
• Maintains sanitation standards and ensures kitchen equipment is in good condition.
• Assists other kitchen sections and supports teamwork as needed.
• Team Supervision & Development
• Oversees grooming and punctuality of kitchen associates in line with hotel standards.
• Assists in training, coaching, and mentoring associates for skill development and efficiency.
• Ensures adherence to operational procedures and service standards.
• Promotes Hyatt Purpose and reinforces company values and departmental goals.
• Supports performance feedback and encourages innovation and improvement.
• Ensures associates comply with safety, fire, and hygiene policies.
• Adheres to all hotel rules, safety procedures, and grooming standards.
• Maintains a safe and fair work environment, treating all associates respectfully.
• Keeps up with changes in F&B trends and attends required training or meetings.
• Supports communication of company initiatives and updates to the team.
• Demonstrates flexibility in responding to operational needs.
• Performs other duties as assigned by management.

• Service charges
• A balance 5-day workweek
• 12 complimentary nights at Hyatt Hotels worldwide
• Exclusive discounts on F&B and Friend & Family rates
• Duty meal and provided Uniforms
• Opportunities for career growth
• A Diverse & Inclusive workplace culture where you truly belong

• Strong knowledge of food preparation techniques within assigned section (e.g. pastry, hot kitchen, cold kitchen).
• Able to read and follow recipes accurately and consistently.
• Skilled in time and portion control to minimise waste and maintain quality.
• Ability to supervise and train Commis and Demi Chef.
• Basic English communication skills (especially in hospitality settings).
• Able to follow kitchen instructions clearly and report issues or challenges in a timely manner.
• Passionate about food and committed to delivering high quality and consistent dishes.
• Team player with a flexible, positive, and proactive attitude.
• Able to perform under pressure in a fast-paced environment.
• Strong organisational and time management skills.
• Willingness to learn, adapt and grow within the kitchen brigade.
• Physically fit and able to stand for long periods, lift kitchen equipment or ingredients as needed.
• Available to work shifts, weekends, and public holidays as per business demands.

Please submit your application via Hoteljob or via email to tam.nguyen[at sign]hyatt.com

Only suitable candidates will be contacted for an interview