Chef de Cuisine of Specialty Restaurant

HYATT REGENCY ZADAR
The hotel will be located at Zadar's landmark Maraska building on the waterfront and will be within walking distance of the city's famous Sea Organ, an experimental instrument that plays music through the movement of sea waves. Hyatt Regency Zadar will be a great launching pad for travelers visiting Croatia's Dalmatian coast, the Roman and Venetian ruins, and famous national parks, including Plitvice Lakes, Zadar Archipelago and Kornati National Park.
Hyatt Regency Zadar will deliver on the modern expectations of today's travelers and meeting planners. The 130-room hotel will feature authentic food and beverage offerings that will build off the Hyatt Regency brand's history of culinary excellence. The hotel will serve as the perfect venue for a variety of events such as weddings, social banquets, exhibitions, meetings, and conferences. Additionally, the hotel will offer a fitness center, spa and an outdoor swimming pool.
At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry.
Management of the entire kitchen team of Specialty restaurant, including coordination of work processes and delegation of tasks.
· Executing given concept by Specialty restaurant corporate team
· Checking the cleanliness of the workplace (cold stores, work surfaces, floors, storage areas, etc.).
· Responsible for the presentation of dishes, incorporating all corporate guidelines from Fenix corporate and adhering to them.
· Carrying out orders and inventories, as well as controlling food costs.
· Instructs the food allocation policy to control costs.
· Constantly monitoring the quality of the products, taste testing and ensuring attractive presentation.
· Has excellent knowledge of all products available on the market and buys locally fresh products wherever possible.
· Establishes and enforces nutrition and hygiene standards for restaurants.
· Responds to consumer audit findings and ensures relevant changes are implemented.
· Creating and, if necessary, revising the kitchen operational manual (department manual).
· Organization and implementation of department meetings.
· Recruitment of new colleagues in cooperation with the HR department.
· Carrying out regular colleague evaluations.
· Recognizing training needs and conducting departmental training sessions.
· Monitoring and enforcing occupational safety regulations.
· Co-coordination of the stewarding department.
· Ensuring food safety and compliance with legal regulations and standards as well as the hygiene standards of the Hyatt
· Implementation of the continuous improvement process that ensures and improves quality and food safety.