1.Uses fresh products whenever possible to ensure guests are always offered a variety of food items.

2.Ensures food surpluses and leftovers are used according to the set guidelines and policies.

3.Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards.

4.Strictly adheres to food apportionment policy to effectively control costs.

5.Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.

6.Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.

1.Uses fresh products whenever possible to ensure guests are always offered a variety of food items.

2.Ensures food surpluses and leftovers are used according to the set guidelines and policies.

3.Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards.

4.Strictly adheres to food apportionment policy to effectively control costs.

5.Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.

6.Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.