Chef de Cuisine - French Mediterranean

Job description / Role

Summary

Operational:
- To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
- To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- To monitor all operations, especially during peak business periods and make adjustments where necessary.
- To work closely with other departments in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- To make sure that all team members are up to date with the availability of seasonal and new products on the market.
- To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
- To work with the Purchase Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
- To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
- To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
- To oversee and assist in the recruitment and selection of all culinary team members. To make sure that hotel guidelines are followed when recruiting and use a competency-based approach to select the team members.
- To conduct annual Performance Development Discussions to support them in their professional development goals.
- To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- To feedback the results of the Employee Survey and to ensure that the relevant changes are implemented.
- To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
- To adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
- To attend training sessions and meetings as and when required.
- To carry out any other reasonable duties and responsibilities as assigned.

Operational:

- To constantly evaluate local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel's own operations remain competitive and cutting edge.
- To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- To monitor all operations, especially during peak business periods and make adjustments where necessary.
- To work closely with other departments in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- To make sure that all team members are up to date with the availability of seasonal and new products on the market.
- To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
- To work with the Purchase Department in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
- To work closely with the Stewarding Department to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
- To oversee the quality and variety of food and beverages served in the Employee Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
- To oversee and assist in the recruitment and selection of all culinary team members. To make sure that hotel guidelines are followed when recruiting and use a competency-based approach to select the team members.
- To conduct annual Performance Development Discussions to support them in their professional development goals.
- To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- To feedback the results of the Employee Survey and to ensure that the relevant changes are implemented.
- To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
- To adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
- To attend training sessions and meetings as and when required.
- To carry out any other reasonable duties and responsibilities as assigned.

About the Company

Hyatt was founded by Jay Pritzker in 1957 when he purchased the Hyatt House motel adjacent to the Los Angeles International Airport. Over the following decade, Jay Pritzker and his brother, Donald Pritzker, working together with other Pritzker family business interests, grew the company into a North American management and hotel ownership company, which became a public company in 1962. In 1968, Hyatt International was formed and subsequently became a separate public company. Hyatt Corporation and Hyatt International Corporation were taken private by the Pritzker family business interests in 1979 and 1982, respectively. On December 31, 2004, substantially all of the hospitality assets owned by Pritzker family business interests, including Hyatt Corporation and Hyatt International Corporation, were consolidated under a single entity, now Hyatt Hotels Corporation.