CHEF DE PARTIE

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

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

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

Cập nhật gần nhất lúc: 2025-10-22 22:20:03