To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Park Hyatt Abu Dhabi Hotel Villas’ Standards of Performance.
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
To be a hands-on Manager and be present at all times in the operation.
To implement a flexible scheduling based on business patterns.
To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
To ensure an effective payroll control through a flexible work force and close cooperation with other Food Beverage outlets.
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FFE requirements in line with the compilation of the Annual Business Plan.
To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Park Hyatt Abu Dhabi Hotel Villas’ Standards of Performance.
To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
To be a hands-on Manager and be present at all times in the operation.
To implement a flexible scheduling based on business patterns.
To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
To strictly adhere to the established operating expenses and ensure that all costs are controlled.
To ensure an effective payroll control through a flexible work force and close cooperation with other Food Beverage outlets.
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FFE requirements in line with the compilation of the Annual Business Plan.