Hyatt Regency Harare the Meikles is looking for a Chef De Partie to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals.
Operational
§ Organizes and sets up the assigned section of the Kitchen as efficiently as possible to increase speed and maximize productivity.
§ Ensures that all dishes from that section are prepared consistently and according to standard recipes.
§ Monitors food and operating costs and controls these by reducing waste.
§ Trains the culinary employees in the section of kitchen assigned in the skills necessary for them to perform their function.
§ Works in any sections of kitchen when necessary or as requested by Executive 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.
Customer Service
§ Assists to ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
§ Assists to ensure that employees also provide excellent service to internal customers in other departments as appropriate.
§ Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner.
§ Maintains positive guest and colleague interactions with good working relationships.
Financial
§ Assists to maximize 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.
§ Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Personnel
§ Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with set policies and procedures and applicable laws.
§ Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
§ Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
§ Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
§ Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
§ Supports the reinforcement of Hyatt’s Values.
§ Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
Hyatt Regency Harare the Meikles is looking for a Chef De Partie to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals.
Operational
§ Organizes and sets up the assigned section of the Kitchen as efficiently as possible to increase speed and maximize productivity.
§ Ensures that all dishes from that section are prepared consistently and according to standard recipes.
§ Monitors food and operating costs and controls these by reducing waste.
§ Trains the culinary employees in the section of kitchen assigned in the skills necessary for them to perform their function.
§ Works in any sections of kitchen when necessary or as requested by Executive 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.
Customer Service
§ Assists to ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
§ Assists to ensure that employees also provide excellent service to internal customers in other departments as appropriate.
§ Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner.
§ Maintains positive guest and colleague interactions with good working relationships.
Financial
§ Assists to maximize 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.
§ Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Personnel
§ Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with set policies and procedures and applicable laws.
§ Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
§ Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
§ Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
§ Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
§ Supports the reinforcement of Hyatt’s Values.
§ Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
Qualifications
Minimum 2–3 years of experience in a similar position within a luxury hotel or fine dining environment.
Culinary degree or equivalent professional training preferred
Leadership and teamwork skills with a keen eye for detail.
Ability to perform under pressure in a fast-paced setting.
Flexibility to work shifts, weekends, and holidays
Proficiency in English is required
Qualifications
Minimum 2–3 years of experience in a similar position within a luxury hotel or fine dining environment.
Culinary degree or equivalent professional training preferred
Leadership and teamwork skills with a keen eye for detail.
Ability to perform under pressure in a fast-paced setting.
Flexibility to work shifts, weekends, and holidays
Proficiency in English is required