The Events Chef De Cuisine is responsible to:-
Ensure that all company minimum brand standards have been implemented, works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests, buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items, plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu, spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary, reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
Direct food apportionment policy to control costs, introduces and tests the market with new products which are market-orientated in terms of price and product, 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.
Test cooked foods before plate-up and service, estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies, devises special dishes and develops innovative recipes, establishes and enforces nutrition and sanitation standards for restaurant, responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
Assist to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate, prepares and updates the Departmental Operations Manuals, attends and contributes to all training sessions and meetings as required, exercises responsible management and behavior at all times and positively representing the hotel management team and Hyatt International, maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.
Read 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 computer resources, fire, hygiene, health and safety, ensures high standards of personal presentation and grooming.
In this role you will also be required to multi-task in various aspects of the operations as advised by your managers from time to time, responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
Carry out any other reasonable duties and responsibilities as assigned.
Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
How to Apply
Interested and qualified applicants are requested to apply only through ethiojobs.com
Upload updated CV and application letter.
Only shot listed applicants will be contacted