Chef de Partie - Cold/Pastry/Salad

To assist in the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Customer Service

• Provides a courteous and professional service at all times.

• Ensures that associates 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.

Operational　

• Organises and sets up the assigned section of the Culinary as efficiently as possible to increase speed and maximise productivity.

• Ensures that all dishes from that section are prepared consistently and according to standard recipes. 　

• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

• Monitors food and operating costs and controls these by reducing waste.

• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

• Ensures the sanitation standards for kitchen are being met.

• Be familiar with all sections of the kitchen to facilitate the flexible use of associates.

• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

People Management

• Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

• Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

• Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.

• Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.

• Supports the implementing, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.

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

Other Duties

• Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.

• Ensures high standards of personal presentation and grooming.

• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

• Attends training sessions and meetings as and when required.

• Is always willing to learn and willing to teach others.

• Ensures that colleagues/associates are always fairly treated without favour or unfair expectations.

• Takes an active involvement in the welfare, safety, development and well-being of associates.

• Provides guidance, advice, counselling and transparent diplomatic feedback as appropriate.

• Provides sufficient training, development and learning opportunities to ensure that associates are developed to their full potential, and are confident.

• Ensures that all guest and colleague interactions are positive and professional, showing humility and respect to guests, colleagues and all associates.

• Values and preserves very good working relationships. Prudently balances resources and standards of service to meet the financial goals of the hotel, Hyatt International Brand Standards and guest expectations.

• Ensures that Corporate Strategies, initiatives, communications and Associate Information pieces are appropriately communicated to associates in a timely manner (for team leaders & above).

• Responds to requests to undertake any reasonable tasks and secondary duties and adjust to changes as dictated by hotel, industry and company.

• Carries out any other reasonable duties and responsibilities as assigned.