Customer Service
§ Provides a courteous and professional service at all times.
§ Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
§ Maintains positive guest and colleague interactions with good working relationships.Operational§ Ensures that all company minimum brand standards have been implemented.
§ Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
§ Washes, peels, cuts, and seeds vegetables and fruits.
§ Cleans, cuts, and grinds meats, poultry, and seafood.
§ Dips food items in crumbs, flour, and batter to bread them.
§ Stirs and strains soups and sauces.
§ Weighs and measures designated ingredients.
§ Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
§ Stores foods in designated areas.
§ Cleans work areas, equipment and utensils, segregates and removes garbage
§ Distributes supplies, utensils, and portable equipment.
§ Carves various cooked meats
§ Assists in quality control of items.
§ Sets up buffet presentations.
Personnel
§ Supports the implementation of Leadership Profile, demonstrating and reinforcing Hyatt’s Purpose of ‘Care for people, so they can be their best’.
Other Duties
§ 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.
§ Reads the hotel's Employee Handbook and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
§ Attends training sessions and meetings as and when required.
§ Able to multi-task and carry out any other reasonable duties and responsibilities as assigned.
Customer Service
§ Provides a courteous and professional service at all times.
§ Handles guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
§ Maintains positive guest and colleague interactions with good working relationships.Operational§ Ensures that all company minimum brand standards have been implemented.
§ Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
§ Washes, peels, cuts, and seeds vegetables and fruits.
§ Cleans, cuts, and grinds meats, poultry, and seafood.
§ Dips food items in crumbs, flour, and batter to bread them.
§ Stirs and strains soups and sauces.
§ Weighs and measures designated ingredients.
§ Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
§ Stores foods in designated areas.
§ Cleans work areas, equipment and utensils, segregates and removes garbage
§ Distributes supplies, utensils, and portable equipment.
§ Carves various cooked meats
§ Assists in quality control of items.
§ Sets up buffet presentations.
Personnel
§ Supports the implementation of Leadership Profile, demonstrating and reinforcing Hyatt’s Purpose of ‘Care for people, so they can be their best’.
Other Duties
§ 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.
§ Reads the hotel's Employee Handbook and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
§ Attends training sessions and meetings as and when required.
§ Able to multi-task and carry out any other reasonable duties and responsibilities as assigned.
You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals
Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / · Good Guest Relations Skills
You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals
Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / · Good Guest Relations Skills