15 Oct
Hyatt Centric Jumeirah Dubai
Dubai
Summary
**Operational**
- To ensure that all company minimum brand standards have been implemented.
- To ensure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- To respond to the results of the Consumer Audit and ensures that the relevant changes are implemented.
- To assist the Head Chef/Chef de Cuisine in efficiently managing the assigned Kitchen to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Hyatt Centric Standards of Performance.
- To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
- To assign responsibilities to subordinates, implementing Multi-Tasking principles and to check their performance periodically.
- To assist establishing a pool of qualified part time employees in conjunction with the Human Resources Department
- To be a “hands - on” Manager and be present at all times in the operation
- To implement a flexible scheduling based on business patterns.
- To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the Outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipment and supplies.
- To control the requisitioning, storage and careful use of all operating equipment and supplies.
- To conduct daily pre-shift briefings to employees on preparation, service and menu.
- To liaise with the Food & Beverage Department on daily operations and quality control.
- To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary
- To establish culinary standards specific for the restaurant which meet the needs of the target market.
- To ensure that culinary standards comply with Company and Hotel Policies & Procedures and Minimum Standards.
- To use, wherever possible, locally and seasonally available products in menus and specials
- To assist in developing menus, buffets (where applicable) and "specials" and
Signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.
- To handle guest enquiries in a courteous and efficient manner and report
- To report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
**Qualifications**:
**Operational**
- To ensure that all company minimum brand standards have been implemented.
- To ensure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- To respond to the results of the Consumer Audit and ensures that the relevant changes are implemented.
- To assist the Head Chef/Chef de Cuisine in efficiently managing the assigned Kitchen to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Hyatt Centric Standards of Performance.
- To have a full working knowledge and capability to supervise,
correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
- To assign responsibilities to subordinates, implementing Multi-Tasking principles and to check their performance periodically.
- To assist establishing a pool of qualified part time employees in conjunction with the Human Resources Department
- To be a “hands - on” Manager and be present at all times in the operation
- To implement a flexible scheduling based on business patterns.
- To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items,
and to ensure that the Outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipment and supplies.
- To control the requisitioning, storage and careful use of all operating equipment and supplies.
- To conduct daily pre-shift briefings to employees on preparation, service and menu.
- To liaise with the Food & Beverage Department on daily operations and quality control.
- To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary
- To establish culinary standards specific for the restaurant which meet the needs of the target market.
- To ensure that culinary standards comply with Company and Hotel Policies & Procedures and Minimum Standards.
- To use, wherever possible, locally and seasonally available products in menus and specials
- To assist in developing menus, buffets (where
▶️ Sous Chef - French Mediterranean Cuisine
🖊️ Hyatt Centric Jumeirah Dubai
📍 Dubai