Summary

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

Main Duties

Administration

.Maintains the Daily Log Book.

.Submits all guest/ associate incident reports on a timely basis.

.Handles and reports Lost and Found items according to the Hotel Lost and Found procedures.

Operational

.Uses fresh products whenever possible to ensure guests are always offered a variety of food items.

.Ensures food supply and leftovers are used according to the set guidelines and policies.

.Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards.

.Strictly adheres to food apportionment policy to effectively control costs.

.Takes interest in learning and preparing new products as directed by the Head of Culinary.

.Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.

.Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

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

.Tests cooked food before plate-up and service.

.Ensures the cleanliness of all kitchen equipment.

.Ensures all Commis Chefs use the right tool for the right job.

.Supervises the team on food safety standards as of FSMS norm.

.Regularly spot checks the food preparation areas.

.Ensures all Commis Chefs handle the food-preparing machine in a proper and safe manner.

.Ensures the cleanliness of the work areas at all time.