Organization- Hyatt Centric Candolim Goa
Summary
- 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 versatile manner with other departments, in a spirit of “We work through Teams”.
- To be up to date with the availability of seasonal and new 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)
🏢 Hyatt Centric
📍 Goa