Chef de Partie

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"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

Culinary

Entry Level Manager

Full-time

At Hyatt, we believe our guests choose us because of our people. Our colleagues create exceptional experiences through genuine care, thoughtful service, and a commitment to excellence. As Chef De Partie, you will play a pivotal role in delivering a world-class wellness experience while leading a high-performing team that embodies Hyatt’s purpose of care.

• Responsible for supervising the assigned station / section of the outlet kitchen, preparing a consistent, high-quality product and ensuring courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.
• Organizes and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensure that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Chef de Cuisine/Sous Chef 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.
• Attends and contributes to all training sessions and meetings as required.
• Always exercises responsible behaviour and positively represents the hotel team and Hyatt International.
• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.
• Carries out any other reasonable duties and responsibilities as assigned.

• Bachelor’s degree and/or certification in related field preferred.
• 2-4+ years of progressive culinary hotel experience
• Excellent communication, problem-solving, and interpersonal skills.
• Ability to operate in a fast-paced, dynamic environment.
• Previous experience with international hospitality brands preferred

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