Chef De Cuisine - Italian

Description - External

What is your passion? Whether you are into tennis, shopping, crafts, or karaoke, at Hyatt we are interested in YOU. At Hyatt, we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. In addition, we are looking for more people like this to join our friendly and professional team.

Now we are looking for a dynamic, outgoing, and enthusiastic - Chef De Cuisine Italian with a strong background and experience in professional culinary, good practical, operational and adequate administrative skills with a flair for creativity are a must, and has a great leadership to join our energetic, enthusiastic, and passionate team at Grand Hyatt Bali

The Chef De Cuisine Italian oversees assist Executive Chef/Executive Sous Chef in the running of the kitchen, contributing to the overall success of outlet, in accordance with the hotel's standards and financial goals. This person will supervise and train the team to create memorable and high quality food. Some additional responsibilities include hiring, scheduling.

As an Chef De Cuisine Italian, you will be reporting directly to the Director of Culinary - Operations and below are some of the key responsibilities:

• Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

• Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items .

• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept .

• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production , Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Establishes and enforces nutrition and sanitation standards for restaurant .

• Focus 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.

• Introduces and tests the market with new products which are market-orientated in terms of price and product.