QUALIFICATIONS

• Previous experience as a Chef de Partie in a large hotel or restaurant.
• Certificate III in Commercial Cookery (or equivalent)
• Hands on leadership skills that fosters a positive Hyatt culture resulting in a team that is inspired to achieve results
• Exceptional interpersonal and communication skills
• Proven knowledge and experience in all operational and functional aspects of kitchen administration
• Ability to manage labor and food costs within a budget
• Strong focus on OH&S and Food Safety Systems i.e. HACCP
  A career with Hyatt opens a world of opportunities. We have continually been named one of the World’s Best Multinational Workplaces.
  Our values of Empathy, Creativity, Fun, Humility, Integrity and Respect are at the core of what we do. Our family atmosphere is what keeps our associates highly engaged. To get a peek of how our colleagues experience the brand, check out #InAHyattWorld or #WorldofHyat

ABOUT THE ROLE

As the Chef de Partie, you will be responsible for the efficient and management of the day-to-day operations for the culinary department and the Food & Beverage division for the hotel.
Reporting to the Sous Chef, you will work closely to ensure that both divisions meet the Hyatt standards and will exceed guest expectations through unique and local experiences. You will be required to build both divisions from the ground up in all aspects from equipment, service process and procedures and much more!

MAIN RESPONSIBILITIES

• Assist with management of the day-to-day operations of the Kitchen Division
• Ensure that guest expectations are met and all interactions are of a high standard
• Motivate, inspire and engage your team to achieve personal and professional goals
• Perform administrative duties such as ordering and rostering
• Prepare, create and present all dishes for client events
• Assign responsibilities to subordinates and to check their performance periodically
• Assist in the training and guidance of culinary employees
• Plan and distribute the weekly roster and work schedules in a timely manner, ensuring the kitchen is adequately staffed
• Oversee and maintain a high level of kitchen hygiene and occupational health and safety
• Develop and inspire new cooking methods for improvement of cuisine and keep abreast of new developments in food and beverage
  Qualifications