Chef de Partie-Bengali Specialty

Hyatt Hotels Corporation; New Delhi; On-site; INR 300,000 - 500,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a skilled culinary professional to manage a dedicated section of the Food and Beverage Kitchen. You will supervise setup, ensure consistent dish preparation, and work with the Sous Chef to uphold standards across the kitchen.

This role emphasizes waste reduction, cost control, sanitation, equipment upkeep, and flexible staffing to meet guest expectations and hotel policies.

Responsibilities

• Organises and sets up the assigned section of the Food and Beverage Kitchen to maximise productivity.
• Ensures dishes are prepared consistently according to standard recipes.
• Monitors food costs and reduces waste to control expenses.
• Trains culinary staff in the section to perform their functions.
• Maintains sanitation standards across the kitchen.
• Ensures proper equipment maintenance and energy efficiency.

Job description

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"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

• · Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
• · Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• · Assists the Chef de Cuisine/Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
• · Monitors food and operating costs and controls these by reducing waste.
• · Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• · Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• · Ensures the sanitation standards for kitchen are being met.
• · Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• · Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• · Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• · Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• · Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• · Ensures the sanitation standards for kitchen are being met.
• · Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• · Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• · Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• · Assists to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• · Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• · Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

People

• · Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
• · Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• · Ensures the sanitation standards for kitchen are being met.
• · Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
• · Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• · Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Other duties

• · Attends and contributes to all training sessions and meetings as required.
• · Exercises responsible behaviour at all times and positively representing the hotel team and Hyatt International.
• · Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
• · Reads the hotel's Employee 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 and safety.
• · Ensures high standards of personal presentation and grooming.
• · Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• · Carries out any other reasonable duties and responsibilities as assigned.

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