Chef de Partie - Waterpark

Organization- Grand Hyatt Dubai

Summary

Main Duties and responsibilities:

Customer Service

• Assist in ensuring that culinary Colleagues deliver the brand promise and provide exceptional Guest service at all times.
• Ensure that all interactions with Guests are engaging, entertaining, and align with the park's brand promise.
• Handle Guest inquiries and feedback in a courteous and efficient manner, ensuring that any issues are resolved satisfactorily.
• Maintain positive interactions with Guests and Colleagues, fostering a fun and welcoming environment.
  
  

Financial

• Maximize productivity through effective time management and multi-tasking.
• Assist in managing resources efficiently to meet the financial goals of the park.
• Embrace new technology and methods to enhance Guest experiences and improve productivity.
  
  

Operational

• Work closely with other Colleagues in a supportive and flexible manner, focusing on the overall success of the park and the Guests satisfaction.
• Produce a consistent and high-quality product, following park standards.
• Perform all duties and tasks assigned in the kitchen to the standard set.
• Be entirely flexible and adapt to rotate within the different sub departments of the kitchen Division as assigned.
• Be fully conversant with all services and facilities offered by the park.
• Perform opening and closing procedures established in the kitchen.
• Have a thorough understanding and knowledge of all food and beverage items in the menu.
• Ensure that the kitchen and surrounding area is kept clean and organized at all times.
• Monitor operating supplies and reduce spoilage and wastage.
• Handle Guest enquiries in a courteous and efficient manner and report Guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with Guests.
• Respond to the results of the Consumer Audit and ensures that the relevant changes are implemented.
  
  

Personnel

• Closely supervise the department Colleagues in the performance of their duties, ensuring this is in accordance with policies and procedures and applicable laws.
• Oversee the punctuality and appearance of all Colleagues, making sure they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the park and department’s grooming standards.
• Develop the skills and effectiveness of all Colleagues through appropriate training, coaching, and/or mentoring.
• Assist in the training of Colleagues, ensuring they have the necessary skills to perform their duties with maximum efficiency.
• Supervise the Colleagues within the department, ensuring the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Support the implementation of The People Brand, demonstrating and reinforcing the park's Values and Culture Characteristics.
• Ensure Colleagues have a complete understanding of and adhere to Colleague rules and regulations.
• Ensure Colleagues follow all park, company, and local rules, policies, and regulations relating to fire and hazard safety, and security.
  
  

Other Duties

• Understand and strictly adhere to the Rules & Regulations established in the Colleagues Handbook and the park’s policy on Fire, Hygiene, Health, and Safety.
• Report for duty punctually, wearing the correct uniform and nametag at all times.
• Maintain a high standard of personal appearance and hygiene at all times.
• Maintain a good rapport and working relationship with Colleague in all other departments.
• Attend and contribute to all Colleague meetings, Departmental, Park, and Hotel training schedules, and other related activities.
• Fully support the Departmental Trainers function in the Department assigned.
• Undertake any reasonable tasks and secondary duties as assigned by the Junior Sous Chef.
• Respond to any changes in the department function as dictated by the park.
• Project at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the Department Operations Manual and Policies and Procedures.
  
  

Occasional Duties

• Assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
• Carry out any other reasonable duties and responsibilities assigned.
  
  

Qualifications

Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.