Currently, Park Hyatt Saigon is inviting a Chef De Cuisine- Vietnamese Kitchen to work with the highest standards of product and service delivering unparalleled service in the market.
At Park Hyatt Saigon, we believe our guests select our hotel because of our caring and attentive associates who are focused on providing efficient service and unique experiences.
Join with us to discover your place to shine in our warm, respectful, and inclusive culture.
Job description:
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 utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
Establishes and enforces nutrition and sanitation standards for restaurant.
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.
Tests cooked foods before plate- up and service.
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
You will be responsible for the efficient running of the department in line with Hyatt International&039;s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
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.
Devises special dishes and develops innovative recipes.
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.
Ensures that all company minimum brand standards have been implemented.
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.
Spends time in culinary areas observing employee- guest/employee- internal customer interaction, working through Heads of Department to coach employees as necessary.
Supervises cooking and other kitchen personnel and coordinates 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.
