• Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Assists in the preparation and updates of individual Departmental Operations Manuals.
• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
• Maximises employee productivity through the use of multi-skilling, multi-tasking and adaptable scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Directs employees to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

📌 Chef de Cuisine (Mumbai)
🏢 Grand Hyatt
📍 Mumbai