What is your passion? Whether you are into tennis, shopping, craft or karaoke, at Hyatt we are interested in YOU. At Hyatt, we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. In addition, we are looking for more people like this to join our friendly and professional team.
Now we are looking for a dynamic, outgoing and enthusiastic – Chef De Cuisine with strong background and experience in Culinary for Hospitality to join our energetic, enthusiastic and passionate team at Grand Hyatt Bali.
The Chef De Cuisine oversees assist Executive Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. This person will supervise and train the team to create memorable and high quality food.Some additional responsibilities include hiring, scheduling.
As a Chef De Cuisine, you will be reporting directly to the Executive Sous Chef and below are some of the key responsibilities:
Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes. Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Focus 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 Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items Directs food apportionment policy to control costs Introduces and tests the market with new products which are market-orientated in terms of price and product Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Establishes and enforces nutrition and sanitation standards for restaurantWhat is your passion? Whether you are into tennis, shopping, craft or karaoke, at Hyatt we are interested in YOU. At Hyatt, we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. In addition, we are looking for more people like this to join our friendly and professional team.
Now we are looking for a dynamic, outgoing and enthusiastic – Chef De Cuisine with strong background and experience in Culinary for Hospitality to join our energetic, enthusiastic and passionate team at Grand Hyatt Bali.
The Chef De Cuisine oversees assist Executive Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. This person will supervise and train the team to create memorable and high quality food.Some additional responsibilities include hiring, scheduling.
As a Chef De Cuisine, you will be reporting directly to the Executive Sous Chef and below are some of the key responsibilities:
Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes. Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Focus 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 Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items Directs food apportionment policy to control costs Introduces and tests the market with new products which are market-orientated in terms of price and product Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Establishes and enforces nutrition and sanitation standards for restaurantMinimum of 1 year of solid experience as Chef De Cuisine Asian in a large 5-star luxury hotel or resort. Has a solid background of working in a high demand business environment. Has strong leadership skills, train and develop team, and is a role model. Eloquent in English communication in both written and spoken. Is well versed in working with Property Management System such as BIRCHSTREET and other systems. Has proven track of working with timelines and targets. Highly conscientious and diligent. Diploma in Hospitality or other relevant fields. A Bachelor’s Degree is a plus.Minimum of 1 year of solid experience as Chef De Cuisine Asian in a large 5-star luxury hotel or resort. Has a solid background of working in a high demand business environment. Has strong leadership skills, train and develop team, and is a role model. Eloquent in English communication in both written and spoken. Is well versed in working with Property Management System such as BIRCHSTREET and other systems. Has proven track of working with timelines and targets. Highly conscientious and diligent. Diploma in Hospitality or other relevant fields. A Bachelor’s Degree is a plus.