Chef de Partie-Italian

Hyatt Hotels Corporation; Delhi; On-site; INR 6,262,000 - 8,671,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a seasoned culinary professional to lead a kitchen section within a Hyatt property. You will ensure dishes are prepared to standard recipes, train teammates, and manage costs while upholding sanitation and safety standards.

The role requires flexibility to work across kitchen stations, support energy efficiency, and drive productivity in a fast-paced environment.

Qualifications

• Experience coordinating a kitchen section in a fast-paced hotel or restaurant.
• Knowledge of sanitation standards and safety procedures in food prep.
• Ability to train and supervise culinary staff and maintain quality.
• Willingness to work across kitchen sections as needed.

Responsibilities

• Organises and sets up the assigned kitchen section to maximize speed and productivity.
• Ensures dishes from the section are prepared to standard recipes.
• Trains culinary employees in necessary skills for their roles.
• Monitors food costs and minimizes waste through effective controls.
• Maintains sanitation and equipment standards and supports energy efficiency.

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

• · 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.

The Seabird Ocean Resort and Spa | Oceanside , CA , US

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