Food Beverage Server

Roles and responsibilities

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.

1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge.
1. Menu Planning and Development:
Creating and designing menus: The Food & Beverage Chef is responsible for developing menus that reflect the establishment’s concept, customer preferences, and seasonal availability of ingredients.
Working closely with management to ensure that menus are cost-effective and profitable while maintaining high standards of quality and creativity.
Offering specialty dishes or limited-time offerings based on local or seasonal ingredients to enhance the guest experience.
Revamping or refreshing the menu as needed to stay current with food trends, dietary preferences (e.g., gluten-free, vegan), and customer demands.
2. Food Preparation and Production:
Ensuring all food is prepared to a high standard of quality, presentation, and consistency in line with the establishment's expectations.
Managing and overseeing the preparation and cooking processes, ensuring food is prepared in a timely manner during service.
Supervising kitchen staff and providing direction to ensure dishes are prepared according to standards, including helping in various sections as necessary.
Implementing quality control processes to ensure food is consistently delivered to the correct specifications.
3. Management of Kitchen Operations:
Managing kitchen staff, including chefs, line cooks, and kitchen assistants. Ensuring all team members understand their roles and responsibilities, providing training, and maintaining morale.
Monitoring the performance of kitchen staff, offering guidance, coaching, and feedback to improve skills and efficiency.
Managing the organization and cleanliness of the kitchen to ensure compliance with health and safety regulations.
Ensuring that all kitchen equipment and tools are maintained and working properly.
4. Cost Control and Budgeting:
Overseeing food and beverage costs by monitoring stock, managing wastage, and ensuring that food portions are consistent to maintain profitability.
Implementing procedures for inventory control, ordering supplies, and reducing food waste while keeping quality and guest satisfaction high.
Ensuring food preparation aligns with established budgets, maximizing the kitchen’s efficiency, and reducing unnecessary expenditure.

Desired candidate profile

Event and Catering Management
For venues that host events or offer catering services, the Food & Beverage Chef may also be responsible for creating tailored menus and overseeing the execution of large-scale events, ensuring that food and service are delivered seamlessly.
Coordinating with event planners or clients to develop menu options that suit specific occasions, dietary needs, or themes.
Skills and Qualities Required:
Culinary Expertise: A deep knowledge of culinary techniques, food preparation, and food safety practices.
Creativity and Innovation: The ability to create diverse and appealing menus that are both delicious and aesthetically pleasing.
Leadership and Team Management: Strong leadership skills to manage, train, and motivate kitchen staff, ensuring efficient operations and maintaining morale.
Attention to Detail: Precision in food preparation, presentation, and ensuring that every dish meets quality standards.
Time Management: Ability to oversee multiple aspects of food production while maintaining high standards during busy periods.
Financial Acumen: Understanding of budget management, cost control, and food waste reduction to maintain profitability.
Communication Skills: Ability to communicate clearly with both the kitchen and front-of-house teams, as well as management and guests.
Problem-Solving: Ability to handle any challenges that arise during service, such as guest complaints, equipment malfunctions, or staffing shortages.
Customer Focused: A commitment to providing an exceptional guest experience by consistently delivering quality food and service