Chef de Partie - Pastry

Organization- Hyatt Regency Aruba Resort, Spa and Casino

Summary

Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills. May assist in monitoring payroll costs & overtime. Responsibilities include the supervising of hourly cooks.

Qualifications

Main Duties:

• Produce a consistent, high-quality product and provide courteous, professional, efficient, and flexible service at all times, following the hotel’s performance standards.
• Have complete knowledge of the job and the ability to supervise, correct, and demonstrate all duties and tasks at the assigned workplace according to the “task list.” Ensure the task list is reviewed and updated based on customer expectations and operational philosophies.
• Be fully flexible and willing to rotate within different sub-departments of the Culinary division or any other department where assigned.
• Be fully communicative about all services and facilities offered by the hotel.
• Carry out opening and closing procedures as assigned at the workplace.
• Have a deep understanding and knowledge of all menu items and the ability to recommend pairings and alternative sales.
• Ensure the workplace and surrounding area are kept clean and organized at all times.
• Control supply operations and reduce damage and losses.
• Handle customer inquiries courteously and efficiently, report complaints or issues to supervisors if no immediate solution is available, and ensure customer follow-up.
• Monitor equipment temperatures and perform regular cleaning during each work shift.
• Be fully familiar with all hotel services and facilities, including those requiring strict adherence to Kosher standards as part of daily operations.
• Employee Management:
• Identify training needs and programs within the Training Plan for employees.
• Ensure employees are “multitasking” and possess the necessary skills to perform their duties efficiently through consistent training according to the Annual Training Plan.
• Coordinate and report all training sessions to the Kitchen and Human Resources departments.
• Act as the “Department Trainer” in the assigned kitchen.
• Ensure all employees provide courteous and professional service at all times.
• Supervise employees within the department, ensuring standards and methods are properly maintained as outlined in the Department Operations Manual.
• Ensure all employees maintain a high standard of appearance and personal hygiene at all times.
• Ensure all employees are informed about punctuality and proper uniform attire.
• Assist in building an efficient team by actively caring for their well-being, safety, and development.
• Ensure all employees fully understand and support the Hotel’s Rules and Regulations, especially regarding Fire Safety, Hygiene, Health, and Safety.
• Understand and comply with food handling and safety regulations.
  
  

General:

• Understand and strictly support the Rules and Regulations established in the Employee Manual and the Hotel’s policies regarding Fire Safety, Hygiene, Health, and Safety.
• Maintain a high standard of appearance and personal hygiene at all times.
• Maintain a pleasant and professional relationship with staff and other departments.
• Attend all staff meetings, departmental meetings, and training sessions scheduled by the Hotel, as well as related activities.
• Commit to secondary tasks and duties assigned by the Sous Chef or Chef de Cuisine.
• Respond to changes in the restaurant as dictated by the hotel.
• Always project a positive and motivating attitude.
• The above list of duties is illustrative and not exhaustive.