Chef de Partie Chinese/Sichuan - Wok

Hyatt Hotels Corporation; India; Presencial; INR 350 000 - 700 000; Tempo integral

Resumo da oferta

Hyatt Hotels Corporation is seeking a skilled Chef de Partie – Wok with a deep understanding of authentic Chinese cuisine, the Mala flavour profile, and 24 traditional Sichuan flavour combinations. You will drive precise execution, bold flavours, and consistently deliver exceptional dishes in a fast-paced kitchen.

You will organize and set up your section, train staff, monitor costs, maintain sanitation, and adapt to flexible kitchen needs while upholding Hyatt standards.

Qualificações

• Strong understanding of authentic Chinese cuisine with Mala profile and 24 Sichuan flavour combinations.
• Passion for authentic techniques, precise execution, bold flavours, and consistently delivering exceptional dishes.

Responsabilidades

• Organises and sets up the assigned section of the kitchen to maximise productivity.
• Ensures dishes from that section are prepared to standard recipes.
• Monitors costs and controls waste.
• Trains kitchen staff in required skills for their function.
• Maintains sanitation standards in the kitchen.
• Works across sections as required by leadership.
• Responds to Consumer Audit results and implements changes.

Conhecimentos

Wok cooking

Chinese cuisine

Mala flavours

Sichuan dishes

Food safety

Ferramentas

Kitchen equipment maintenance

Descrição da oferta de emprego

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone." Peggy Focheux Duval: Director of Learning & Development, France

We are seeking a skilled Chef de Partie – Wok with a strong understanding of authentic Chinese cuisine, the Mala flavour profile, and 24 traditional Sichuan flavour combinations. Passion for authentic techniques, precise execution, bold flavours, and consistently delivering exceptional dishes is essential.

Operational

• 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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