Commis- South Indian

Hyatt Hotels Corporation; Calangute; On-site; INR 300,000 - 450,000; Full time

Job summary

Hyatt Hotels Corporation in Goa, India seeks a Chef de Partie to support outlet operations, ensuring dishes are prepared to standard, and costs are controlled while maintaining brand guidelines.

The role requires flexibility to accommodate guest requests, strict adherence to recipes, and diligent station upkeep. You will collaborate with culinary teams to deliver exceptional Hyatt experiences.

Qualifications

• Knowledge of all items on the outlet menu.
• Ability to follow standard recipes and minimize waste.
• Flexibility to meet guest requests and maintain presentation guidelines.

Responsibilities

• Be familiar with all food items on the outlet menu.
• Prepare food products according to standard required.
• Follow standard recipes and minimise waste to manage food cost.
• Be flexible in meeting guest special requests.
• Follow presentation guidelines set by the Chef de Partie, Sous Chef or Chef de Cuisine.
• Maintain the assigned station / section in a clean and orderly manner.
• Ensure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
• Work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.
• Stay up to date with the availability of seasonal and new products on the market.
• Treat all operating equipment and supplies carefully to minimise damage and reduce wastage.

Job description

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\"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

• To be familiar with all food items on the outlet menu.
• To prepare food products according to the standard required.
• To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget.
• To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.
• To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Chef de Cuisine.
• To maintain the assigned station / section in a clean and orderly manner at all times.
• To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.
• To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
• To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.
• To be up to date with the availability of seasonal and new products on the market.
• To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.

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