Hotel experienced candidates with min 1- 2 years of experience in hotels should apply:
Main Duties:
Administration
- Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Assists in the preparation and updates of individual Departmental Operations Manuals.
- To speedily communicate, up, down and laterally on all matters related to hygiene, health and safety.
- To provide Laboratory Test reports on time to concerned departments and follow up progress reports regularly.
- Exercises responsible behaviour at all times and positively representing the hotel team and Hyatt International.
- Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to hygiene & health.
- Ensures high standards of personal presentation and grooming.
- To provide a courteous and professional service at all times.
- To keep abreast of the latest developments in the field and to try out the new products available in the market.
- To attend all meetings of the Department and General Staff meetings and any other meeting when called on from time to time as required by Executive Management.
- To exercise supervisory control on staff at all times
- To delegate certain tasks to staff from time to time and be available for further coaching on the delegated tasks.
- To have a complete Product Knowledge and keep updating the same from time to time.
- To test Food and Beverage at all stages of supply, storage, processing and service for microbiological standards
- To test food supplies for conformity to ISO, F.P.O and P.F.A Act specifications.
- To test personal hygiene of food-handlers.
- To ensure quality laboratory chemicals and reagents
- To ensure highest standards of Dish washing and Pots washing operations.
- To ensure safe temperatures of cooking are reached by the F & B Production Staff for all perishable and re-heated foods.
- To ensure safe temperature of all foods inside chillers and freezers.
- To assist in keeping pest free environment in kitchen areas.
- To study and identify Training Needs on Hygiene/Safety in various departments and plan training programs for them.
- To keep records of such training activities and update them.
- To correspond with concerned Departments on absenteeism in training classes.
- To study latest journals and other information on Hygiene and Food Safety to keep abreast of the latest developments around the world.
- To attend seminars or workshops or exhibitions on the current technologies available on Food Hygiene.
- To conduct Departmental Orientation for new staff.
- To ensure all staff have thorough practical knowledge of Personal Hygiene, Health and Safety
- To contribute towards development of Departmental Training programs on hygiene.
Financial
- Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Operational
- Establishes together with the Head Chef Hygiene policies and procedures for the entire food preparation area.
- Checks and monitors hygiene and food safety standard in all areas and makes recommendations to the concerned management staff.
- Fully implements and maintains the HACCP system into the food & beverage operation.
- Takes food samples and coordinates random checking of food hygiene standards.
- To co-ordinate with Kitchen Stewarding in developing standard cleaning and disinfecting procedure
- Conducts scheduled operational review, audits on hygiene and documents all findings. Work out improvement plans and assists area managers in implementing action plans.
- To ensure that each Chef de Cuisine prepares and updates the relevant section of the Departmental Operations Manual.
- To conduct meetings with the Outlet Chefs and the Outlet Management teams on hygiene related matters.
- To write specific and accurate hygiene specifications and standards policies and procedures on personal hygiene
- Monitors health and hygiene standards in each outlet and banquet. To work with the Outlet Chef de Cuisine to take corrective action where appropriate.
- To ensure the minimum benchmark scores of the Consumer Audit are achieved, to analyse the results of the Consumer Audit, prepare and implement appropriate action plans, and to constantly improving the results Year on Year.
- To keep abreast of the Hotel Guest feedback, complaints, views, etc. posted on websites, print or electronic media or any other available communication channels.
- To provide a courteous and professional service at all times.
- To liaison with Hotel Doctor to receive feedback on guest complaints/ stomach upsets.
- To follow up and provide feedback on the corrective measures taken to control food-poisoning risks or on pest control to guests
- To liaison with Housekeeping to ensure Rooms and Restaurants are clean, free from pests and any maintenance defects.
- To co-ordinate with Pest Control Contractor to ensure a pest free environment within and around the hotel.
- To check microbiological quality of food and water to ensure these are fit for human consumption.
- To provide feedback to all service staff on their personal hygiene status to ensure highest standards of body hygiene while on duty.
- To carry out inspection of linen and towels in Rooms and in Restaurants for hygiene standards and ensure defective items are sorted out of circulation.
- To assist the receiving authority in receiving high quality products.
Personnel
- Assists to oversee the punctuality and appearance of all Kitchen employees, 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.
- Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.
- Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
- Attends and contributes to all training sessions and meetings as required.
I have read this Job Description and fully understand and agree to follow the outlined duties above.
