Chef De Cuisine

HYATT REGENCY KUANTAN RESORT

Chef De Cuisine

Operational

• Ensures that all company minimum brand standards have been implemented.
• Works closely with other associates 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 associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.
• Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Introduces and tests the market with new products which are market-orientated in terms of price and product.
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept.
• 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.
• Tests 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.

Customer Service

• Provides a courteous and professional service at all times.
• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
• Handles guest and associate 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

Requirements

• Able to work on night shift
• Accuracy and speed in handling emergency situations and providing solutions
• Manages food and product ordering by keeping detailed record and minimises waste, plus works with existing system to improve waste reduction and manage budgetary concern.

Benefits

• Night Allowance
• 2 Off Day Per Week
• Duty Meal
• Outpatient Medical
• Hotels Worldwide Staff Room Rate Discount

Job Type: Full-time

Pay: From RM4,000.00 per month

Benefits:

• Maternity leave
• Meal provided

Work Location: In person