Chef De Partie

Customer Service
- Provides a courteous and professional service at all times.
- Ensures 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.
Operational
- Organises and sets up the assigned section of the Culinary as efficiently as possible to increase speed and maximise productivity.
- Ensures that all dishes from that section are prepared consistently and according to standard recipes.
- Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
- Monitors food and operating costs and controls these by reducing waste.
- Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
-Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
- Ensures the sanitation standards for kitchen are being met.
- Be familiar with all sections of the kitchen to facilitate the flexible use of associates.
- Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
People Management
- 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.
- Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
- Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
- Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
- Supports the implementing, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
- Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
- Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
Other Duties
- Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel's policies concerning fire, hygiene and health and safety.
- Ensures high standards of personal presentation and grooming.
- Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
- Attends training sessions and meetings as and when required.
- Is always willing to learn and willing to teach others.
- Ensures that colleagues/associates are always fairly treated without favour or unfair expectations.
- Takes an active involvement in the welfare, safety, development and well-being of associates.
- Provides guidance, advice, counselling and transparent diplomatic feedback as appropriate.
- Provides sufficient training, development and learning opportunities to ensure that associates are developed to their full potential, and are confident.
- Ensures that all guest and colleague interactions are positive and professional, showing humility and respect to guests, colleagues and all associates.
- Values and preserves very good working relationships. Prudently balances resources and standards of service to meet the financial goals of the hotel, Hyatt International Brand Standards and guest expectations.
- Ensures that Corporate Strategies, initiatives, communications and Associate Information pieces are appropriately communicated to associates in a timely manner (for team leaders & above).
- Responds to requests to undertake any reasonable tasks and secondary duties and adjust to changes as dictated by hotel, industry and company.
- Carries out any other reasonable duties and responsibilities as assigned.