Organization- Park Hyatt Phu Quoc

Summary

Main Duties

Administration

Assist in developing menus that align with outlet operations, market demands, and business goals.
In the absence of the Pastry Chef, conduct pre-shift briefings and regular communication meetings, ensuring they are effective and held as needed.
Help maintain and utilize employee communication channels such as notice boards, logbooks, and handover reports.
Assist in conducting regular departmental briefings and meetings, ensuring their effectiveness.
Support the preparation and updating of individual Departmental Operations Manuals.

Customer Service

Ensure all culinary employees deliver the brand promise and provide exceptional guest service at all times.
Handle guest and internal customer complaints and inquiries courteously and efficiently, ensuring satisfactory resolution.
Provide courteous and professional service at all times.
Maintain positive interactions with guests and colleagues, fostering good working relationships.

Financial

Assist in developing, writing, testing, updating, and following standard recipes.
Help maximize employee productivity through multi-skilling, multi-tasking, and flexible scheduling to meet financial goals and guest expectations.
Support food cost management to maximize profit while upholding the brand promise.
Proactively assist in cost management.
Contribute to inventory management and maintenance of hotel operating equipment and assets, including establishing par stocks, equipment care, and inventory checks.
Assist with input and oversight of product specifications, recipes, and other data to support Materials Management and Cost Audit functions.

Operational

Maintain culinary standards through hands-on management, ensuring consistent implementation of approved menus and training staff on preparation and presentation.
Contribute to the creation of special menus, suggest alternatives, accommodate specific customer requests, and interact with guests to exceed culinary expectations.
Monitor outlet kitchen operations, especially during peak periods, working alongside culinary staff and making necessary adjustments.
Ensure implementation of all minimum brand standards and appropriate optional standards.
Ensure the implementation of Touches of Hyatt and the Food and Beverage Top 20.
Respond to Consumer Audit results and implement relevant changes.
Collaborate with management and supervisory personnel in a supportive and flexible manner, focusing on hotel success and guest satisfaction.
Promote teamwork among culinary employees and other departments in the spirit of We work through Team.
Taste and monitor food products, provide feedback, and make adjustments as needed.
Verify the quality of incoming products, working with the Pastry Chef to procure the best items at the best price.
Work with the Pastry Chef and Stewarding Manager to maintain hygiene standards and care for operating equipment to extend its lifespan and minimize breakage.
Collaborate with the Executive Pastry Chef and Engineering Team to ensure proper maintenance and care of all equipment.

Personnel

Oversee the punctuality and appearance of outlet culinary employees, ensuring they wear the correct uniform and maintain high standards of personal hygiene and grooming.
Maximize employee effectiveness by developing their skills through appropriate training and coaching.
Conduct annual Performance Development Discussions with employees.
Assist in implementing effective training programs in coordination with the Training Manager and Departmental Trainers.
Help prepare and post weekly work schedules for culinary staff, ensuring alignment with business needs and performance indicators.
Encourage creativity and innovation among employees, recognizing their contributions to operational success.
Support the implementation of The People Philosophy by demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
Ensure all employees understand and adhere to rules and regulations.
Ensure compliance with hotel, company, and local policies regarding fire safety, hazard prevention, and security.
Provide feedback on Employee Opinion Survey results and ensure relevant changes are implemented.

Other Duties

Maintain strong professional relationships with representatives from competitor hotels and other organizations.
Respond to changes in the Food and Beverage function as dictated by industry trends, company direction, and hotel needs.
Read and understand the hotel's Employee Handbook, adhering to policies and procedures related to fire safety, hygiene, health, and general safety.
Attend training sessions and meetings as required.
Perform any other reasonable duties and responsibilities as assigned.

Qualifications

Diploma or degree in Culinary Arts, Baking & Pastry, or a related field from a recognized culinary institution.
Minimum 35 years of hands-on experience in a professional bakery or pastry kitchen, with at least 12 years in a supervisory or leadership role.
Strong knowledge of baking techniques, ingredient functions, and food safety standards, combined with proven ability to lead, train, and motivate a pastry team in a high-volume environment.

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