Description:

Operational

• Ensures that all companyminimum brand standards have been implemented.

• Works closely with otheremployees in a supportive and flexible manner, focusing on the overallsuccess of the hotel and the satisfaction of hotel guests.

• Buys locally available freshproducts wherever possible and has limited menus which are changed frequentlyto ensure the guest is always offered a variety of food items.

• Plans or participates inplanning menus and utilisation of food surpluses and leftovers, takinginto account probable number of guests, market conditions, popularity ofvarious dishes and frequency of menu.

• Spends time in culinary areasobserving employee-guest/employee-internal customer interaction, workingthrough Heads of Department to coach employees as necessary.

• Reviews menus, analysesrecipes, determines food, labour, overhead costs and assigns prices tomenu items.

• Directs food apportionmentpolicy to control costs.

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

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

• Supervises cooking and otherkitchen personnel and coordinates their assignments to ensure economicaland timely food production.

• Observes methods of foodpreparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.

• Tests cooked foods beforeplate-up and service.

• Estimates food consumptionand purchases or requisitions of foodstuffs and kitchen supplies.

• Devises special dishes anddevelops innovative recipes.

• Establishes and enforcesnutrition and sanitation standards for restaurant.

• Assists in making sure thatall Touches of Hyatt and the Food and Beverage Top 20 are implemented.

· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Administrative

• Assists to ensure thatculinary activities are aligned with the respective Corporate Strategy,and that the Hotel Actions have been implemented where appropriate.

• Prepares and updates theDepartmental Operations Manuals.

• Conducts regular departmentalcommunications briefings and meetings.

Financial

• Maximises employeeproductivity through the use of multi-skilling, multi-tasking and flexiblescheduling to meet the financial goals of the business as well as theexpectations of the guests.

• Directs employees to ensureproductivity meets standards given in accordance with Hyatt DesignStandards and Criteria and the Hyatt International Food and BeverageOperations Manual.

• Focuses attention onimproving productivity levels and the need to prudently manageutility/payroll costs within acceptable guidelines ensuring optimumdeployment and energy efficiency of all equipment.

• Ensures new technology andequipment are embraced, improving productivity whilst taking work out ofthe system.

People

• Oversees and assists in therecruitment and selection of all Culinary team members.Adheres to hotel guidelines whenrecruiting and uses a competency-based approach to selecting employees.

• Through hands-on management,supervises closely all Outlet Chefs in the performance of their duties inaccordance with policies and procedures and applicable laws.

• Develops the skills andeffectiveness of all Kitchen employees through the appropriate training,coaching, and/or mentoring.

• Delegates appropriately,duties and responsibilities to equipped and resourced employees, nurturingand developing them whilst ensuring standards of operation and safety aremaintained.

• Ensures effective trainingprogrammes for employees in coordination with the Training Manager andtheir Departmental Trainers.

• Encourages employees to becreative and innovative, challenging and recognising them for theircontribution to the success of the operation.

• Conducts annual PerformanceDevelopment Discussions with employees and supports them in theirprofessional development goals.

• Supports the implementationof The People Brand, demonstrating and reinforcing Hyatt’s Values andCulture Characteristics.

• Ensures that employees have acomplete understanding of and adhere to employee rules and regulations.

• To adhere to and ensure thatevery employee in the department / division understand all the principlesof Hyatt’s Global Privacy Policy and comply fully with all the obligationsas per the policy.

• Align all day-to-dayfunctioning of the department / division consistent with Hyatt’s GlobalPrivacy Policy.

• To implement and monitor thekey contributors to the employee engagement survey, to analyse theresults, prepare and implement appropriate action plans, and to achieveconsistent high level of engagement and improve on it year on year.

· To closely monitor the Attrition patterns of the department / division on a monthly basis.

Training andDevelopment

• To implement the School ofHospitality and facilitate in its roll out to all employees.

• To consistently work with thetraining team and division managers on upgrading the list of tasks coveredand periodically review all task to check for any desired changes.

• To ensure all associates aretrained on all relevant tasks.

• Attends and contributes toall training sessions and meetings as required and to ensure the employeeson his / her department do so.

• To supervise training needanalysis for the department.

• Regularly nominate and ensureparticipation of team members for all training planned in the hotel, inline with the objectives outlined in the SMART Goals on respective PDPsand as per Consumer Audit findings.

Customer Service

• Ensures that all guestcontact culinary employees deliver the brand promise and provideexceptional guest service at all times.

• Ensures that employees alsoprovide excellent service to internal customers in other departments asappropriate.

• Handles all guest andinternal customer complaints and inquiries in a courteous and efficientmanner, following through to make sure problems are resolvedsatisfactorily.

• Maintains positive guest andcolleague interactions with good working relationships.

• To regularly monitor theHyatt Guest Satisfaction survey report and to ensure the minimum benchmarkscores are achieved, to analyse the results and to prepare and implementappropriate action plans to achieve constant improvement year on year.

• To ensure the minimumbenchmark scores of the Consumer Audit are achieved, to analyse theresults of the Consumer Audit, prepare and implement appropriate actionplans, and to constantly improving the results Year on Year.

• To keep abreast of the HotelGuest feedback, complaints, views, etc. posted on websites, print orelectronic media or any other available communication channels.

Marketing

• Assists the Executive Chef tosource for Marketing and Public Relations opportunities to increaseawareness and ultimately business.

• Constantly evaluates local,national and international market trends, vendors and otherhotel/restaurant operations to make sure that the hotel’s own operationsremain competitive and cutting edge.

Other Duties

• Is knowledgeable in statutorylegislation in employee and industrial relations.

• Exercises responsiblemanagement and behaviour at all times and positively representing thehotel management team and Hyatt International.

• Maintains strong,professional relationship with the relevant representatives fromcompetitor hotels, business partners and other organisations.

• Reads the hotel's EmployeeHandbook and have an understanding of and adhere to the hotel's rules andregulations and in particular, the policies and procedures relating tocomputer resources, fire, hygiene, health and safety.

• Ensures high standards ofpersonal presentation and grooming.

• Responds to changes in theFood and Beverage function as dictated by the industry, company and hotel.

• Be able to multi-task andcarry out any other reasonable duties and responsibilities as assigned.

• To follow and ensure thatemployees follow all hotel, company and local rules, policies andregulations relating to fire and hazard safety, and security.

• To be well versed with theHotel safety and security procedures and be vigilant about observing andreporting anything unusual.

Qualifications:

• Ideally with a university degree or diploma in Hotel Management.

• Minimum 1-2 years as Sous Chef in Italian Cuisine

• Good presentation, administrative and interpersonal skills are a must.

Primary Location: IN-GJ-Ahmedabad

Organization: Hyatt Regency Ahmedabad

Job Level: Full-time

Job: Administrative

Req ID: AHM001363

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.