Empower your dreams with Hyatt!

We are Hyatt Regency Pravets family, and we are more than just a place to work – a multinational environment with purpose of care for people so they can be their best. Hyatt Regency Pravets Resort is expanding and happy to offer all candidates, the following opportunities:

• Local and International development opportunities
• 12 complimentary room nights yearly at any Hyatt property round the world
• Free medical checks on yearly basis
• Multinational team environment
• Variety of monthly benefits
• Free meal and drinks during shift
• Working attire
• Accomodation provided by the company
• Regular cross exposure within Hyatt properties round the world

About the role:

Reporting to the Head Chef and Director of Operations You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. To run and manage assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Responsibilities:

• Assists the Head Chef to manage the outlet kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
• Ensures that all company minimum brand standards have been implemented.
• Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Buys locally 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.
• Plans or 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 of foodstuffs and kitchen supplies.
• Devises special dishes and develops innovative recipes.
• Establishes and enforces nutrition and sanitation standards for restaurant.

Role Requirements:

• Minimum 3 years work experience as a Chef de Cuisine in a stand-alone / destination restaurant with good standards.
• Knowledge of International and local cuisine
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Computer skills in MS Office. Recipe Maintenance System is preferred.
• Fluent local language and very good command of English.

If you are a dynamic, sociable and ambitious person that is looking to join a fun and vibrant team, then we would like to meet you.