Main Duties

  Customer Service

 Provides a courteous and professional service at all times.

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

Maintains positive guest and colleague interactions with good working relationships.

  Operational

  Ensures that all company minimum brand standards have been implemented.

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.

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:

Washes, peels, cuts, and seeds vegetables and fruits.

Cleans, cuts, and grinds meats, poultry, and seafood.

Dips food items in crumbs, flour, and batter to bread them.

Stirs and strains soups and sauces.

Weights and measures designated ingredients.

Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.

Stores foods in designated areas.

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

Distributes supplies, utensils, and portable equipment.

Carves various cooked meats.

Assists in quality control of items.

Sets up buffet presentations. 

Personal

  Supports the reinforcement of Hyatt's Values. 

Other Duties

Attends and contributes to all training sessions and meetings as required.

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 partners and other organisations.

Reads the hotel's Employee Handbook and has an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

Ensures high standards of personal presentation and grooming.

In this role you will also be required to multi-task in various aspects of the operations as advised by your managers.

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

Carries out any other reasonable duties and responsibilities as assigned.

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

Basic cook skills is needed 

Good hygiene knowledge

COC Certification is mandatory.