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  • Posted: Dec 22, 2025
    Deadline: Not specified
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  • Welcome to Hyatt Regency hotels, where connections flow seamlessly whether you’re traveling for business or leisure. With more than 150 hotels in over 30 countries, Hyatt Regency is a welcome place for convention goers, business travelers, and leisure seekers alike. Find yourself surrounded by enthusiastic service, eager to make sure all your needs are met...
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    Chef De Partie

    Scope and General Purpose of Job

    • To oversee a section of the Kitchen and ensure that it runs according to performance standards established by the Executive Chef/ Executive Sous Chef.

    Main Duties

    Operational

    • To organize and set up the assigned section of the kitchen as efficiently as possible to increase speed and maximize productivity.
    • To ensure that all dishes from that section are prepared consistently and according to standard recipes.
    • Assist in maximizing employee morale and productivity.
    • Ensure that Kitchen adheres to the Company and the Hotel Policies, Procedures and Minimum Standards.
    • Ensure that product consistency in quality of appearance and taste.
    • Assign responsibilities to subordinate and to check their performance periodically.
    • To control waste and losses and keep them to a minimum.
    • To check all Kitchen areas and maintain a high level of hygiene.
    • To prepare daily mise-en-place and ensure that all sections are ready for service.
    • To become familiar with all sections of the kitchen to facilitate the flexible use of employees.
    • To work in any section of the kitchen when necessary or as requested by the Executive Chef/ Executive Sous Chef.
    • Ensure that your timesheet is accurately and honestly signed by yourself on daily basis.

    Employee Relations

    • To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
    • To supervise the junior employees within the department, ensuring that the correct standards and methods of service are maintained.
    • Support, train and mentor students in the Kitchen, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

    Qualifications

    General

    • To respond to any changes in the Food and Beverage & Kitchen Department function as set out by the hotel.
    • To report for duty punctually, and adequately dressed.
    • To maintain good working relationship with your own colleagues, and all other departments.
    • To provide a courteous and professional service at all times.
    • To have a complete understanding of and adhere to the Hotel's Policy relating to Fire, Hygiene, Health and Safety.
    • To maintain a high standard of personal appearance and hygiene at all times.
    • To work flexible hours according to the demands of your functions.
    • To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/ Executive Sous Chef.
    • To attend and contribute to all Staff meetings and other related activities.
    • To attend all training sessions organized by the Executive Chef or HR Training Manager.

    Occasional Duties

    • To carry out any other reasonable duties and responsibilities as assigned
    • To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments / areas if required, to meet business demands and guest service needs.
    • To assist the Executive Chef and Executive Chef in creating and modifying menu items.
    • To carry out quarterly, bi-annually, annually inventory of operating equipment. 2-3 years CDP experience in hotel industry.

    Check how your CV aligns with this job

    Method of Application

    Interested and qualified? Go to Hyatt Regency on careers.hyatt.com to apply

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