§ To work in and oversee the assigned station / section and the relevant employees to ensure that food products are prepared according to the standard required.
§ To maintain the assigned station / section in a clean and orderly manner at all times.
§ To follow standard recipes and minimise waste to help ensure that the outlet’s food cost is in line with budget.
§ To train the employees as necessary in the preparation and presentation of the items.
§ To suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
§ To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
§ To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
§ To work in a supportive and adaptable manner with other departments, in a spirit of “We work through Teams”.
§ To be up to date with the availability of seasonal and current products on the market.
§ To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.
Qualifications
Graduate
📌 Chef De Partie Continental Goa (India)
🏢 Hyatt Centric Candolim Goa
📍 India
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