Chef de Partie - Pizza

Operational:

· Buys available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items

· Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu

· Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items

· Directs food apportionment policy to control costs

· Introduces and tests the market with new products which are market-orientated in terms of price and product

· Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept

· Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production

· Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner

· Tests cooked foods before plate-up and service

· Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies

· Devises special dishes and develops innovative recipes

· Establishes and enforces nutrition and sanitation standards for restaurant

Administration:

· Assists the Sous Chef with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

· Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation

with the Executive Chef ensuring targets are met and costs are effectively controlled.

Payroll and Productivity Management :

· Exercises efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible employee base (Full Time and Part Time employees), multi-skilling and multi-taking

· Directs subordinates to ensure productivity meets standards given in accordance with Hyatt Design Standards and Criteria and the Hyatt International Food and Beverage Operations Manual.

· Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment

· Ensure new technology and equipment are embraced, improving productivity whilst taking work out of the system

People Management :

· Recruit, select and develop Outlet Chefs and Apprentices to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.

· Through hands on management, supervise closely all Outlet Chefs and Apprentices in the performance of their duties in accordance with policies and procedures and applicable laws

· Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained

· Instil the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers, ensuring that all Supervisors take an active role in the training and development of employees

· Develop and assist with training activities focused on improving skills and knowledge

· Ensure employees have a complete understanding of rules and regulations, and that behaviour complies

· Monitor employee morale and provide mechanisms for performance feedback and development

· Assists in conducting annual Performance Appraisals providing honest and appropriate feedback

· Effectively communicate guiding principles and core values to all levels of employees

General:

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