Chef De Partie (Staff Cafeteria)

Hyatt Hotels Corporation

Dhofar

In loco

OMR 3900 - 6100

Tempo pieno

2 giorni fa

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Descrizione del lavoro

Hyatt Hotels Corporation seeks an experienced hospitality professional to assist in planning and developing menus for the employee cafeteria and to control labor and operating costs. The role emphasizes supervision, presentation, cleanliness, and collaboration with kitchen and stewarding teams.

Qualifications include a high school diploma or GED, at least 3 years of related work experience, and strong English communication skills.

Competenze

High school diploma or GED equivalent.
At least 3 years of related work experience.
Supervisory experience preferred.
Be thorough and pay attention to detail.
Excellent verbal communication skills in English are essential.

Mansioni

Check all event orders and prepare mise-en-place for items needed.
Supervise staff to maintain high service standards.
Prepare food for the buffet in a presentable way.
Work with stewarding to keep areas clean and hygienic.
Coordinate with butcher for items to prepare for buffets and functions.
Double-check all areas to ensure tasks are done properly.
Assist in briefing staff to improve working methods.
Carry out duties as requested by department head.
Maintain a spirit of cooperation among staff.
Report for duty on time, in proper uniform with attendance recorded.
Train, develop, guide and motivate colleagues.
Assist all departments when required.
Attend departmental meetings and training and follow instructions.

Conoscenze

Supervisory experience

Attention to detail

Verbal communication

Formazione

High school diploma or GED

Descrizione del lavoro

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. \"

What you will do Assist in the planning and development of menus for the employee cafeteria; ensure the correct preparation and presentation of a consistent level for all food items prepared Control labor and operating expenses through effective organization, purchasing decisions, and inventory control.

Main Duties & Responsibilities

To check all event orders and to prepare mise-en-place for all items needed.
To supervise the staff to maintain high standard of service.
To prepare the food for the buffet in a very presentable way.
To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at all times.
To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
To double checks all the areas of responsibilities to ensure that everything is done properly.
Assists in briefing the staff to improve the working methods.
To carry out any reasonable duties as may be requested by the department head.
To maintain a spirit of co-operation among the staff.
To report for duty as per the rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
To train, develop, guide and motivate colleagues.
To assist all departments when required.
To attend departmental communication meetings & training sessions and to operate in line with the instructions received.
To be responsible for a clean and tidy working area.
To be aware of any activities/ events operating within the hotel in order to promote and maximise sales.
To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
To ensure energy and water saving.
To report any maintenance defects to an immediate supervisor or the engineering department.
To operate all equipment as per the operating guidelines.
To have full knowledge of the hotel safety and emergency procedures.
To comply with statutory and legal requirements for fire, health and safety, hygiene, licencing and employment.
To be aware of all local customs.
To adhere to the hotel rules at all times.
To support the hotel’s environmental projects.