Chef de Cuisine

Summary

Park Hyatt Saigon is a French mansion near the Opera House, a _sanctuary of peace_ in the middle of one of Asia’s most bustling cities.

Our strategy is to make a difference in the lives of all those we touch — colleagues, guests, operators, community members and shareholders alike.

We care for people so they can be their best. This is demonstrated in our values of Respect, Integrity, Humility, Empathy, Creativity and Fun. At Park Hyatt Saigon our aim is to create energizing experiences that connect our guests to who and what matters to them most. We are passionate about fostering connections, the place for any and every occasion and a one-stop experience.

We will continue to enhance the quality of the products craftsmanship with the willingness to create objectively a world ‘finest product’ and promise exceptional quality, continue creating and enhancing the hotel to ensure Park Hyatt Saigon can carry out its future vision is to become **a landmark**, one of the world's legendary great hotels.

In order to achieve this grand mission, it’s greatly thanks to our talents who are experienced, well trained, and deeply focused on the hotel’s future goals and position.

Currently, we are thrilled to welcome a new **Chef De Cuisine - Events** to join and continue with us in our significant journey.

**Job description**:
Administration
- Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Conducts regular effective communications and departmental meetings.
- Assists with the preparation, development and update of Department Operations, Budget and Business plan, ensures annual review for accuracy.
- Assists Director of Events to set up an Event Menu Catalogue with cost and selling prices
- Establishes and updates a pictorial library of plated food, buffet set-up, coffee breaks and themed events, based on Hyatt’s standards.

Customer Service
- Provides exceptional services to guests and internal customers in other department at all time to maintain positive interactions with good working relationships.
- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial
- Maximises associates productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Focuses on the need to prudently manage utility/payroll costs ensuring optimum deployment of full time and casual associates and energy efficiency of all equipment.

Marketing
- Sources for Marketing and Public Relations opportunities to increase awareness and ultimately business.
- Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive.

Operational
- Attends Event Confirmation meeting, disseminates information to Event Kitchen team and execute all culinary requirements.
- Plans and executes any offsite events as required
- Ensures that all company minimum brand standards are implemented.
- Plans the menus and utilization of food surpluses or leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
- Reviews menus, analyses recipes, determines food, labor, overhead costs and assigns prices to menu items.
- Directs food apportionment policy to control costs, creates tailored menus as requested.
- Observes methods of food preparation and cooking, sizes of portions, food testing and garnishing of food to ensure food is prepared in the prescribed manner.
- Directs menu tastings and meets event organizers/guests to discuss and check satisfaction.
- Meets and liaises with the Event Service Department before the event to go through the final details and special requests.
- In collaboration with Stewarding Department, establishes, controls and maintains the highest level of hygiene throughout the kitchen.

Personnel
- Ensures associates are trained, understand and perform the required actions according to the hotel’s established safety, hygiene and sanitation standards / HACCP standards.
- Oversees and assists in the recruitment and selection of all Event Kitchen associates, conduct annual Performance Development Discussions.
- Provides feedback on the results of the Associate Experience Survey and ensuring that the relevant changes are implemented.

**Benefit**:
Hyatt is a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. We could bring you the followings:
International, professional and friendly 5-star working environment

Attractive package

Complimentary accommodation at selected Hyatt proper