Purpose:
To assist Executive Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
Key Responsibilities:
Operational:
• Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
• 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.
• Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
• Devises special dishes and develops innovative recipes.
• Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
• Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Tests cooked foods before plate- up and service.
• Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
• Introduces and tests the market with new products which are market- orientated in terms of price and product.
• 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.
• 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 coordinates their assignments to ensure economical and timely food production.
• Maintains positive guest and colleague interactions with good working relationships.
• Directs food apportionment policy to control costs.
• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close co- operation with the Executive Chef ensuring targets are met and costs are effectively controlled.
• Spends time in culinary areas observing employee- guest/employee- internal customer interaction, working through Heads of Department to coach employees as necessary.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
• 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.
• Ensures that all company minimum brand standards have been implemented.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
People Management
• Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.
• Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
• Conducts regular check in conversations and annual Performance Development Discussions with employees and to support them in their professional development goals.
• Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Delegates appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Through hands- on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.
• Oversees and assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency- based approach to selecting employees.
Other Duties
• Is knowledgeable in statutory legislation in employee and industrial relations.
• Is fully familiar with the hotel Work Rules and work regulations governing employees and their behaviour and ensures these are always accurately communicated and carefully followed.
• Ensures high standards of personal presentation and grooming.
• Ensures that colleagues/employees are always fairly treated without favour or unfair expectations.
• Is always willing to learn and willing to teach others.
• Attends training sessions and meetings as and when required.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
