Chef De Cuisine - Asian

To coordinate and control the food production.
To maintain and established standards quality of food.
To conducts pre-meal briefing.
To check restaurants reservation.
To see and check that the foods purchased in are quality or not.
To check customer request, special, or VIP arrangement can be accommodate.
To check display of all day dining.
To inform the outlets manager for not available item.
To check and control the kitchen equipment and utensils
To consistently monitor the food production.
To consistently monitor all area cleanliness.
To train & drive all kitchen associates to Hyatt Food standard.
To monitor and control the associates job assignments.
To check the associates grooming and appearance.
Do scheduling, temperature record, initiates reports, requisition and maintaining orders.
Assists in the cooking of difficult dishes during rush periods.
To check the method of preparation sizes of portion and food garnish.
Do foods requisition and market list related to the operation.
Do recipes and costing for new dishes.
To be deeply involve on the kitchen life.