Our Purpose: We care for people so they can be their best.

Care comes from a place of empathy and authentic human connection. We care by truly seeing people and getting to know them as unique individuals so we can design and deliver personal experiences. We want to make a difference in the lives of all those we touch: colleagues, guests, owners, operators, community members, and shareholders. Being your best is about being your authentic self in each moment – engaged, fulfilled, and ready to take on the world.

Through our values, we put our dedication to caring into action:

Respect:

· Be inclusive

· Value diverse points of view

· Care for people and your environment

Integrity:

· Tell and accept the truth

· Honor your commitments

· Take ownership and act with pride

Empathy:

· Truly listen

· Respond with compassion

· Walk in the shoes of others

Inclusion:

· Seek to understand

· Encourage diverse viewpoints

· Support each other to thrive

Experimentation:

· Be curious and continuously learn

· Experiment generate new ideas

· Make things happen

Wellbeing:

· Prioritize self-care

· Use fun as fuel

· Build connections within your community

At Hyatt Regency:

Brand Target:

Focused guests seeking a seamless, intuitive experience for specific occasions (Ambitious Loyalist)

Brand Promise:

To make travel free from stress and filled with success

Brand Principles:

· Designed for productivity peace of mind

· Tools to stay connected and energized

· Stress-free environments for seamless gatherings

· Responsible empathetic service that anticipates needs

Main Duties and Responsibilities:

· Administration

o To assist in developing appropriate menus for the outlet operation, the market and the desired business goals.

o To assist in preparing and updating the Outlet Kitchen’s Departmental Operations Manuals.

o In the absence of the Chef de Cuisine, to conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.

o In the absence of the Chef de Cuisine, to attend Food and Beverage Meetings, as scheduled.

o To help maintain and utilize other associate communications channels, e.g. notice boards, log books, handover reports, etc.

· Customer Service

o To ensure that all guest contact culinary associates in the outlet deliver the brand promise and provide exceptional guest service at all times.

o To ensure that culinary associates also provide excellent service to internal customers as appropriate.

o To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Operational

o To help maintain the culinary standards for the outlet, overseeing the consistent implementation of the approved menu and training the associates as necessary in the preparation and presentation of each item.

o To help in creating special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.

o To help in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary associates, and making adjustments where necessary.

o To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

o To respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.

o To work closely with other management and supervisory personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

o To make sure that culinary associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

o To make sure that all associates are up to date with the availability of seasonal and new products on the market.

o To taste and monitor the food products served, providing feedback and adjusting where appropriate.

o To verify the quality of the product coming into the outlet kitchen, working with the Chef de Cuisine in the procurement of the best product for the best price.

o To work, closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and minimize breakage.

o To work with the Director of Engineering to ensure that all equipment is properly maintained and cared for.

· Personnel

o To assist in the recruitment and selection of outlet culinary associates. To follow hotel guidelines when recruiting and use a competency-based approach to selecting associates.

o To oversee the punctuality and appearance of outlet culinary 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 grooming standards.

o To maximize the effectiveness of outlet culinary associates by developing each of their skills and abilities through the appropriate training and/ or coaching.

o To conduct annual Performance Development Discussions with associates.

o To assist in the implementation of effective training programs for associates in coordination with the Training Manager and other Departmental Trainers

o To assist in the preparation and posting of weekly work schedules for outlet culinary associates, making sure that they reflect business needs and other key performance indicators.

o To encourage associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

o To ensure that all associates have a complete understanding of and adhere to associate rules and regulations.

o To ensure that associates follow all hotel, company, and local rules, policies, and regulations relating to fire and hazard safety, and security.

o To feedback on the results of the Associate "Gallup" Survey and to ensure that the relevant changes are implemented.

· Personnel

o To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations

o To respond to changes in the Food and Beverage function as dictated by the industry, company, and hotel.

o To read the hotel's Associate Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health, safety, and environment.

o To attend training sessions and meetings as and when required

o To carry out any other reasonable duties and responsibilities as assigned.

· Financial

o To help develop, write, test, update and follow standard recipes.

o To help maximize associate productivity through the use of multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the outlet as well as the expectations of the guests

o To help ensure that the outlet food cost is managed in line with maximizing profit while delivering on the brand promise.

o To assist in proactively managing costs.

o To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care, maintenance, and inventory taking as required.

o To assist with the input and oversight of product specifications, recipes, and other data as required, supporting the smooth operation of the Materials Management and Cost Audit function.

Our Purpose: We care for people so they can be their best.

Care comes from a place of empathy and authentic human connection. We care by truly seeing people and getting to know them as unique individuals so we can design and deliver personal experiences. We want to make a difference in the lives of all those we touch: colleagues, guests, owners, operators, community members, and shareholders. Being your best is about being your authentic self in each moment – engaged, fulfilled, and ready to take on the world.

Through our values, we put our dedication to caring into action:

Respect:

· Be inclusive

· Value diverse points of view

· Care for people and your environment

Integrity:

· Tell and accept the truth

· Honor your commitments

· Take ownership and act with pride

Empathy:

· Truly listen

· Respond with compassion

· Walk in the shoes of others

Inclusion:

· Seek to understand

· Encourage diverse viewpoints

· Support each other to thrive

Experimentation:

· Be curious and continuously learn

· Experiment generate new ideas

· Make things happen

Wellbeing:

· Prioritize self-care

· Use fun as fuel

· Build connections within your community

At Hyatt Regency:

Brand Target:

Focused guests seeking a seamless, intuitive experience for specific occasions (Ambitious Loyalist)

Brand Promise:

To make travel free from stress and filled with success

Brand Principles:

· Designed for productivity peace of mind

· Tools to stay connected and energized

· Stress-free environments for seamless gatherings

· Responsible empathetic service that anticipates needs

Main Duties and Responsibilities:

· Administration

o To assist in developing appropriate menus for the outlet operation, the market and the desired business goals.

o To assist in preparing and updating the Outlet Kitchen’s Departmental Operations Manuals.

o In the absence of the Chef de Cuisine, to conduct pre-shift briefings and regular communications meetings, ensuring that they are effective and conducted as necessary.

o In the absence of the Chef de Cuisine, to attend Food and Beverage Meetings, as scheduled.

o To help maintain and utilize other associate communications channels, e.g. notice boards, log books, handover reports, etc.

· Customer Service

o To ensure that all guest contact culinary associates in the outlet deliver the brand promise and provide exceptional guest service at all times.

o To ensure that culinary associates also provide excellent service to internal customers as appropriate.

o To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

· Operational

o To help maintain the culinary standards for the outlet, overseeing the consistent implementation of the approved menu and training the associates as necessary in the preparation and presentation of each item.

o To help in creating special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.

o To help in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary associates, and making adjustments where necessary.

o To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

o To respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.

o To work closely with other management and supervisory personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

o To make sure that culinary associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

o To make sure that all associates are up to date with the availability of seasonal and new products on the market.

o To taste and monitor the food products served, providing feedback and adjusting where appropriate.

o To verify the quality of the product coming into the outlet kitchen, working with the Chef de Cuisine in the procurement of the best product for the best price.

o To work, closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and minimize breakage.

o To work with the Director of Engineering to ensure that all equipment is properly maintained and cared for.

· Personnel

o To assist in the recruitment and selection of outlet culinary associates. To follow hotel guidelines when recruiting and use a competency-based approach to selecting associates.

o To oversee the punctuality and appearance of outlet culinary 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 grooming standards.

o To maximize the effectiveness of outlet culinary associates by developing each of their skills and abilities through the appropriate training and/ or coaching.

o To conduct annual Performance Development Discussions with associates.

o To assist in the implementation of effective training programs for associates in coordination with the Training Manager and other Departmental Trainers

o To assist in the preparation and posting of weekly work schedules for outlet culinary associates, making sure that they reflect business needs and other key performance indicators.

o To encourage associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

o To ensure that all associates have a complete understanding of and adhere to associate rules and regulations.

o To ensure that associates follow all hotel, company, and local rules, policies, and regulations relating to fire and hazard safety, and security.

o To feedback on the results of the Associate "Gallup" Survey and to ensure that the relevant changes are implemented.

· Personnel

o To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations

o To respond to changes in the Food and Beverage function as dictated by the industry, company, and hotel.

o To read the hotel's Associate Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health, safety, and environment.

o To attend training sessions and meetings as and when required

o To carry out any other reasonable duties and responsibilities as assigned.

· Financial

o To help develop, write, test, update and follow standard recipes.

o To help maximize associate productivity through the use of multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the outlet as well as the expectations of the guests

o To help ensure that the outlet food cost is managed in line with maximizing profit while delivering on the brand promise.

o To assist in proactively managing costs.

o To assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care, maintenance, and inventory taking as required.

o To assist with the input and oversight of product specifications, recipes, and other data as required, supporting the smooth operation of the Materials Management and Cost Audit function.