**Description:** Main Duties Administration - Assists in aligning culinary activities with the Corporate Strategy and implementing Hotel Action Plans where appropriate. - Prepares and updates individual Departmental Operations Manuals. - Conducts regular communication meetings and ensures departmental briefings are effective. - Maintains hotel records and forms as per local management policies. - Follows operating standards for computer usage. - Revises and updates the outlet’s Departmental Operations Manual continuously. - Assists in preparing weekly rosters and work schedules to ensure adequate staffing. Customer Service - Provides courteous and professional service at all times. - Ensures employees deliver excellent service to internal customers. - Handles guest and employee inquiries efficiently, reporting unresolved issues and ensuring follow-up. - Maintains positive interactions with guests and colleagues. Financial - Maximizes productivity through multi-skilling, multi-tasking, and flexible scheduling. - Manages utility and payroll costs within guidelines, ensuring optimal equipment use. - Embraces new technology and equipment to improve productivity. - Develops standard recipes to maintain acceptable food costs. - Assists the Chef de Cuisine in preparing annual operating budgets. - Monitors kitchen operating costs and takes corrective actions when needed. Marketing - Supports outlet management in maximizing revenue and profits through innovative recipes. Operational - Ensures implementation of minimum brand standards. - Works collaboratively with employees to ensure hotel success and guest satisfaction. - Purchases fresh, local products and maintains varied menus. - Participates in menu planning and utilization of food surpluses. - Reviews menus, analyzes recipes, and assigns pricing. - Controls food apportionment to manage costs. - Introduces and tests market-oriented products. - Serves fresh, à la minute food consistent with outlet concept. - Supervises kitchen personnel and coordinates assignments. - Observes food preparation and presentation standards. - Tests food before service and estimates consumption. - Requisitions food and supplies, and develops special dishes. - Enforces nutrition and sanitation standards. Operational Support - Encourages team participation in marketing and up-selling activities. - Assists in implementing Touches of Hyatt and Food and Beverage Top 20. - Responds to Consumer Audit results and ensures necessary changes. Personnel - Supervises kitchen employees to ensure compliance with policies and laws. - Oversees punctuality, uniform standards, and hygiene. - Delegates duties appropriately and nurtures employee development. - Provides training, coaching, and mentoring. - Coordinates training programs with the Training Manager. - Encourages creativity and recognizes contributions. - Conducts annual performance discussions and supports development goals. - Reinforces Hyatt’s Values and Culture Characteristics. - Ensures understanding and adherence to rules and regulations. - Monitors morale and provides constructive feedback. - Communicates guiding principles and core values effectively. Other Duties - Understands employee and industrial relations legislation. - Adheres to hotel policies on fire, hygiene, health, and safety. - Maintains high standards of grooming and presentation. - Attends training sessions and meetings as required. - Demonstrates willingness to learn and teach others. - Ensures fair treatment of colleagues and employees. - Supports employee welfare, safety, and development. - Provides guidance, advice, and diplomatic feedback. - Offers training and development opportunities to build confidence. - Maintains professional guest and colleague interactions. - Preserves strong working relationships and balances resources with service standards. - Communicates corporate strategies and updates to employees. - Represents the hotel and Hyatt International responsibly. - Performs any other reasonable duties as assigned. **Qualifications:** - Degree or diploma in Culinary Arts from a recognized institution, preferably with specialization in French cuisine or classic techniques. - Minimum 3 - 5 years in high-end kitchens, including at least 2 years in a supervisory role within luxury hotels or restaurants. - Proven skills in French cooking methods, menu development, and team management, with a strong focus on quality, presentation, and guest satisfaction. **Primary Location:** VN-Kien Giang-Phu Quoc **Organization:** Park Hyatt Phu Quoc **Job Level:** Full-time **Job:** Culinary **Req ID:** PHU000485 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.