Junior Sous Chef, Pastry at Hyatt Place

Summary

Guest & Client Relations 

• To ensure that you deliver the brand promise and always provide exceptional guest service.
• To ensure that you also provide excellent service to internal customers in other departments as appropriate.
• To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial:

• Assists in maximizing employee productivity through multi-skilling, multi-tasking, and flexible scheduling.
• Focuses attention on improving productivity levels and prudently managing utility/payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment.
• Ensures new technology and equipment are embraced, improving productivity while taking work out of the system.

Operational:

• Ensures that all company minimum brand standards have been implemented.
• Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible.
• Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records.
• Coordinates with all satellite kitchens for their mise-en-place and supplies.
• Assists in conducting yield testing to minimize wastage and ensure recipe accuracy.
• Directs food apportionment policy to control costs.
• Monitors closely the requirements in own section and orders food items at the right time and in the right quantity.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner.
• Estimates food consumption and manages purchases or requisitions of foodstuffs and kitchen supplies.
• Assists in devising special dishes and developing innovative recipes.
• In liaison with Hygiene Manager in establishing and enforces sanitation standards for the kitchen.
• Responds to the results and feedback from various tools/platforms ensuring, that the relevant changes are actioned and implemented.

Employee Handling 

• Ensures a strong professional relationship with all levels of employees within the hotel. 
• Maintain open and effective communication with colleagues, supervisors, and other departments to ensure seamless coordination for maintenance tasks, repairs, and project implementations.
• Collaborate with colleagues from different departments to address kitchen & laundry equipment issues, provide support, and ensure timely resolution of problems.
• Work collaboratively with fellow colleagues to achieve common goals, share knowledge, and assist in resolving complex engineering issues.
• Offer support and guidance to junior colleagues, apprentices, or trainees, fostering a mentorship approach within the team.
• Follow established protocols, safety guidelines, and standard operating procedures while working alongside colleagues to ensure a safe and efficient work environment.
• Encourage compliance with safety standards and best practices among colleagues, emphasizing the importance of safety in all tasks.
• Treat colleagues with respect, professionalism, and courtesy at all times, creating a positive work culture within the engineering department.
• Resolve conflicts or disagreements with colleagues amicably, demonstrating conflict resolution skills and a constructive approach to problem-solving.
• Share expertise, experiences, and best practices with colleagues to enhance the overall skill set and knowledge base within the team.
• Participate in training sessions or workshops to update skills and knowledge, encouraging colleagues to do the same.
• Offer assistance and backup to colleagues during peak workloads, emergencies, or when extra help is needed, fostering a spirit of mutual support within the team.
• Seek assistance from colleagues when facing challenges or unfamiliar tasks, promoting a collaborative approach to problem-solving.
• Provide constructive feedback and suggestions to colleagues when appropriate, contributing to continuous improvement and efficiency in the workplace.
• Be open to receiving feedback from colleagues, embracing opportunities for personal and professional growth.
• Actions on the results of the Colleague Experience Survey (CES).

Administrative:

• Assists in ensuring that culinary activities are aligned with the respective Corporate Strategy.
• Assists in the preparation and updates of individual Departmental Operations Manuals.
• Conducts regular departmental communications briefings and meetings in the absence of the Executive Chef.

General:

• Reads the hotel's Employee Handbook, understands, and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health, and safety.
• Attends and contributes to all training sessions and meetings as required.
• Always exercises responsible behaviour and positively representing the hotel team and Hyatt Hotels Corporation.
• Maintains strong, professional relationship with relevant representatives from business partners and other organisations.
• Ensures high standards of personal presentation and grooming.
• In this role you will also be required to multi-task in various aspects of the operations as advised by your Managers from time to time.
• Responds to changes in the Food and Beverage department as dictated by the industry, company, and hotel.
• Carries out any other reasonable duties and responsibilities as assigned.
• Works closely with Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Executive Duties:

• Through hands-on management, closely supervises the Pastry employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
• Coordinates with all Pastry kitchen for their mise-en-place and supplies.
• Assists in conducting yield testing to minimize wastage and ensure recipe accuracy.
• Directs food apportionment policy to control costs.
• Conducts regular departmental communications briefings and meetings in the absence of the Executive Chef

Required Certification:

• Culinary Degree or Diploma
• Food Safety Certification