CHEF DE PARTIE

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

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

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

Cập nhật gần nhất lúc: 2026-07-06 17:45:02