Full-Time DCDP – ASIAN Vacancy At Hyatt Regency Thrissur
Organises and sets up the assigned section of the Food and Beverage Kitchen 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 employees 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 employees.
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
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.
Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
Supervises the employees 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 employees through the appropriate training, coaching, and/or mentoring.
Ideally with a relevant degree or diploma in Hotel Management. Minimum 1-2 years work experience as Commis/DCDP Asian in larger operation. Good problem solving, operational, administrative and interpersonal skills are a must.