· Ensures that all company minimum brand standards have been implemented.

· Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Purchases in accordance with policies and nominated suppliers, buying locally available fresh products wherever possible.

· Changing menus according to produce seasonality sales mix and cost mixes of menus, according to concept

· Ordering and structure menus according to strategy minimizing waste and keeping menu engineering to target percentage.

· Actively approaches and initiates meetings and strategy with HODs and department leaders according to concept and strategy targets

· Overview and responsibility of consistency of product, accountable for and utilises guest feedback to ensure highest standards

· Implementation and consistency of systems and procedures of rotation HACCP, temperature records to ensure safest quality food and according to legislation

· Overall responsibility of team

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

· Tests cooked foods before plate-up and service.

· Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

· Devises special dishes and develops innovative recipes.

· Establishes and enforces nutrition and sanitation standards for restaurant.

· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Administration

· Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

· Prepares and updates the Departmental Operations Manuals.

· Responsible for scheduling, payroll systems, forecasting and holidays

· Conducts regular departmental communications briefings and meetings.

Customer Service

· Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

· Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

· Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Maintains positive guest and colleague interactions with good working relationships.

· 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.

· Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.

· 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.

· Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.

· Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

· Conducts annual Performance Development Discussions with employees and supports them in their professional development goals.

· Supports reinforcement of Hyatt’s Values.

· Ensures that employees have a complete understanding of and adhere to employee rules and regulations.

· Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

· Provides feedback on the results of the Employee Opinion Survey and ensuring that the relevant changes are implemented.

· Ensures that all company minimum brand standards have been implemented.

· Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Purchases in accordance with policies and nominated suppliers, buying locally available fresh products wherever possible.

· Changing menus according to produce seasonality sales mix and cost mixes of menus, according to concept

· Ordering and structure menus according to strategy minimizing waste and keeping menu engineering to target percentage.

· Actively approaches and initiates meetings and strategy with HODs and department leaders according to concept and strategy targets

· Overview and responsibility of consistency of product, accountable for and utilises guest feedback to ensure highest standards

· Implementation and consistency of systems and procedures of rotation HACCP, temperature records to ensure safest quality food and according to legislation

· Overall responsibility of team

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

· Tests cooked foods before plate-up and service.

· Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

· Devises special dishes and develops innovative recipes.

· Establishes and enforces nutrition and sanitation standards for restaurant.

· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Administration

· Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

· Prepares and updates the Departmental Operations Manuals.

· Responsible for scheduling, payroll systems, forecasting and holidays

· Conducts regular departmental communications briefings and meetings.

Customer Service

· Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

· Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

· Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Maintains positive guest and colleague interactions with good working relationships.

· 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.

· Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.

· 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.

· Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.

· Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

· Conducts annual Performance Development Discussions with employees and supports them in their professional development goals.

· Supports reinforcement of Hyatt’s Values.

· Ensures that employees have a complete understanding of and adhere to employee rules and regulations.

· Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

· Provides feedback on the results of the Employee Opinion Survey and ensuring that the relevant changes are implemented.

Passion for gastronomy

Exceptional culinary skill and creativity

Teamwork and attention to detail

Ability to work under pressure

Communication skills

Knowledge of English

Knowledge of hygiene regulations and HACCP

Flexibility

Passion for gastronomy

Exceptional culinary skill and creativity

Teamwork and attention to detail

Ability to work under pressure

Communication skills

Knowledge of English

Knowledge of hygiene regulations and HACCP

Flexibility