AddressMain Duties Administration
- 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.
- To speedily communicate, up, down and laterally on all matters related to hygiene, health and safety.
- To provide Laboratory Test reports on time to concerned departments and follow up progress reports regularly.
Customer Service
- Assists to ensure that all guest contact culinary Associates deliver the brand promise and provide exceptional guest service at all times.
- Assists to ensure that Associates 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.
- To regularly monitor the Hyatt Guest Satisfaction survey report and to ensure the minimum benchmark scores are achieved, to analyse the results and to prepare and implement appropriate action plans to achieve constant improvement year on year.
- To ensure the minimum benchmark scores of the Consumer Audit are achieved, to analyse the results of the Consumer Audit, prepare and implement appropriate action plans, and to constantly improving the results Year on Year.
- To keep abreast of the Hotel Guest feedback, complaints, views, etc. posted on websites, print or electronic media or any other available communication channels.
- To provide a courteous and professional service at all times.
- To liaison with Hotel Doctor to receive feedback on guest complaints/ stomach upsets.
- To follow up and provide feedback on the corrective measures taken to control food-poisoning risks or on pest control to guests
- To liaison with Housekeeping to ensure Rooms and Restaurants are clean, free from pests and any maintenance defects.
- To co-ordinate with Pest Control Contractor to ensure a pest free environment within and around the hotel.
- To check microbiological quality of food and water to ensure these are fit for human consumption.
- To provide feedback to all service staff on their personal hygiene status to ensure highest standards of body hygiene while on duty.
- To inspect all public areas and toilets for hygiene standards and ensure the anomalies are corrected speedily for maximum guest satisfaction.
- To carry out inspection of linen and towels in Rooms and in Restaurants for hygiene standards and ensure defective items are sorted out of circulation.
- To carry out any other reasonable duties and responsibilities towards guest
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.
Product Quality & Quality Assurance
- To test Food and Beverage at all stages of supply, storage, processing and service for microbiological standards
- To test food supplies for conformity to ISO, F.P.O and P.F.A Act specifications.
- To test personal hygiene of food-handlers.
- To ensure quality laboratory chemicals and reagents
- To bring out accurate and complete Laboratory Test reports and ensure these reach concerned Departments on time.
- To ensure highest standards of Dish - washing and Pots - washing operations.
- To ensure safe temperatures of cooking are reached by the F & B Production Staff for all perishable and re-heated foods.
- To ensure safe temperature of all foods inside chillers and freezers.
- To ensure a pest free environment in front and all back of house areas.
- To conduct exercises and examinations for trainees to ensure maximum participation by the trainees during training classes.
- To study and identify Training Needs on Hygiene/Safety in various departments and plan training programs for them.
- To keep records of such training activities and update them.
- To correspond with concerned Departments on absenteeism in training classes.
- To study latest journals and other information on Hygiene and Food Safety to keep abreast of the latest developments around the world.
- To attend seminars or workshops or exhibitions on the current technologies available on Food Hygiene.
- To conduct Departmental Orientation for new staff.
- To ensure all staff have thorough practical knowledge of Personal Hygiene, Health and Safety
- To train Hygiene in charge of F & B outlets for hygiene standards at work.
- To provide feedback to Hygiene in charge in each F & B outlet on their performances from time to time.
- To contribute towards development of Departmental Training programs on hygiene.
- To carry out any other duties and responsibilities on Training as assigned from time to time.
- To liaison with Personnel Department in getting Food Handlers routine testing done for Stools/ Urine/ Chest X-Rays and for vaccinations on annual basis.
Operations
- Establishes together with the Executive Chef Hygiene policies and procedures for the entire food preparation area.
- Maintains Hygiene manuals for all areas of the food preparation and updates and revises them as dictated by law and management.
- Checks and monitors hygiene and food safety standard in all areas and makes recommendations to the concerned management staff.
- Fully implements and maintains the HACCP system into the food & beverage operation.
- Takes food samples and coordinates random checking of food hygiene standards.
- To co-ordinate with Kitchen Stewarding in developing standard cleaning and disinfecting procedure
- Conducts scheduled operational review, audits on hygiene and documents all findings. Work out improvement plans and assists area managers in implementing action plans.
- Assists the Management to plan menus and production cycles and areas to reduce hygiene and food safety hazards.
- To ensure that each Chef de Cuisine prepares and updates the relevant section of the Departmental Operations Manual.
- To conduct meetings with the Outlet Chefs and the Outlet Management teams on hygiene related matters.
- To write specific and accurate hygiene specifications and standards policies and procedures on personal hygiene
- Monitors health and hygiene standards in each outlet and banquet. To work with the Outlet Chef de Cuisine to take corrective action where appropriate.
Personnel
- Assists to oversee the punctuality and appearance of all Kitchen Associates, 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.
- Ensures effective training programmes for Associates in coordination with the Training Manager and their Departmental Trainers.
- Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
- Ensures that Associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- Assists in the feedback on the results of Employee Engagement Survey and ensures that relevant changes are implemented
- Align all day-to-day functioning of the department / division consistent with Hyatt's Global Privacy Policy.
- To ensure all associates are trained on all relevant School of Hospitality tasks.
- Attends and contributes to all training sessions and meetings as required.
Other Duties
- 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 partners and other organisations.
- Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.
- Ensures high standards of personal presentation and grooming.
- To follow and ensure that Associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- To be well versed with the Hotel safety and security procedures and be vigilant about observing and reporting anything unusual.
- To provide a courteous and professional service at all times.
- To keep abreast of the latest developments in the field and to try out the new products available in the market.
- To attend all meetings of the Department and General Staff meetings and any other meeting when called on from time to time as required by Executive Management.
- To exercise supervisory control on staff at all times
- To delegate certain tasks to staff from time to time and be available for further coaching on the delegated tasks.
- To have a complete Product Knowledge and keep updating the same from time to time.
- Carries out any other reasonable duties and responsibilities as assigned
- Minimum 2 years of experience in similar position.
- Ideally with a relevant degree or diploma in Hospitality or Tourism management.
- Excellent problem solving and interpersonal skills.
- Demonstrate a growth mindset
- Coach, mentor & Empower T.E.A.M.
