Main Duties

Customer Service

·      To provides a courteous and professional service at all times.

·      To handle guest and employee inquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

·      To maintain positive guest and colleague interactions while having good working relationships.

Operational

·      Ensures that all company minimum brand standards have been implemented.

·      To work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

·      To produce a consistent and high quality product, following Hyatt Regency Addis Ababa Standards of Performance.

·      To perform all duties and tasks in the Pastry and Bakery Kitchen to the standard set. Please note that Master Task Lists are reviewed and changed on a regular bases reflecting change in trends, guest expectations and operating philosophies.

·      To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division or any other Department of the hotel as assigned.

·      To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department.

·      To be fully conversant with all services and facilities offered by the hotel.

·      To perform opening and closing procedures established in the Pastry and Bakery Kitchen.

·      To have a thorough understanding and knowledge of all food and beverage items in the menu.

·      To ensure that in the Pastry and Bakery Kitchen and surrounding area is kept clean and organized at all times.

·      To monitor operating supplies and reduce spoilage and wastage.

·      To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

·      Carries out all tasks related to prepare, cook and serve food and beverages in the hotels food serving areas and on assigned outside caterings, according to given specification verbal or written communicated,  including but not limited to all of the below:

·      Weights and measures designated ingredients.

·      Cleans work areas, equipment and utensils, segregates and removes garbage.

·      Distributes supplies, utensils, and portable equipment.

·      Assists in quality control of items.

·      Sets up buffet presentations.

Personnel

·      To support the implementation of The People Brand, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

General

·      To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.

·      To report for duty punctually wearing the correct uniform and name tag at all times.

·      To maintain a high standard of personal appearance and hygiene at all times.

·      To maintain a good rapport and working relationship with staff in the outlet and all other departments.

·      To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.

·       To undertake any reasonable tasks and secondary duties as assigned by the Sous Chef   and Chef de Partie. 

·      To respond to any changes in the restaurant function as dictated by the hotel.

Other Duties

·      To respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.

·      To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.

·      To carry out any other reasonable duties and responsibilities as assigned.

1 to 2 years work experience as a Pastry Commis chef in a hotel or restaurant with good standards 

Basic pastry skills is needed 

Good hygiene knowledge

COC Certification is mandatory.