Summary

Operational

- Ensures that all company minimum brand standards have been implemented.
- Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- 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 to regularly conduct yield testing to ensure wastage is kept mínimal and that all Scala recipes are correct and up-to-date.
- Directs food apportionment policy to control costs.
- Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use.
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
- Assists to devise special dishes and develop innovative recipes.
- Establishes and enforces sanitation standards for the kitchen.
- Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
- Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
- Assists to ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
- Assists to ensure that employees also provide excellent service to internal customers in other departments as appropriate.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner,



following through to make sure problems are resolved satisfactorily.
- Maintains positive guest and colleague interactions with good working relationships.

Administrative

- 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 departmental communications briefings and meetings in the absence of the Chef de Cuisine.

Financial

- Assists to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- 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.
- Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

People

- Through hands-on management, closely supervises the Kitchen employees in the performance of their duties and ensures this is in accordance with policies and procedures and applicable laws.
- Assists to oversee the punctuality and appearance of all Kitchen employees,



making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
- Assists to prepare and post weekly work schedules, making sure that they reflect business needs and other key performance indicators.
- Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
- Assists to delegate as appropriate the duties and responsibilities necessary to trained employees who are well equipped and resourced to correctly accomplish these tasks.
- Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.
- Encourages employees to be creative and creative, challenging and recognising them for their contribution to the success of the operation.
- Assists in conducting annual Performance Development Discussions with employees and supports them in their professional development goals.
- Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
- Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
- Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Other duties

- Attends and contributes to all training sessions and meetings as required.
- Is knowledgeable in statutory legislation in employee and industrial relations.
- Exercises responsible behaviour at all times and positively representing the hotel team and Hyatt International.
- Maintains strong, professional relationship with the relevant representatives from competitor hotels, business p

📌 Sous Chef - Indian (Delhi)
🏢 Andaz Delhi
📍 Delhi