Chef De Partie - All Day Dining
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The Chef de Partie is responsible for managing an assigned kitchen section within the All-Day Dining Restaurant, ensuring the preparation and presentation of high-quality food for breakfast buffet, lunch, dinner, Sunday brunch, and special events while maintaining Hyatt's culinary standards and guest satisfaction.
Strong knowledge of\:
- International cuisine.
- Breakfast production and buffet setup.
- Mediterranean dishes.
- Western cuisine.
- Contemporary Nigerian cuisine.
- Salads, cold kitchen, and live cooking stations.
- Buffet presentation and replenishment techniques.
Technical Competencies
- Food preparation and cooking techniques.
- Mise en place planning and organization.
- Portion and quality control.
- Buffet production and maintenance.
- Food safety and HACCP compliance.
- Inventory control and stock rotation.
- Waste reduction and cost awareness.
- Recipe adherence and consistency.
Leadership Competencies
- Ability to supervise Demi Chefs and Commis Chefs.
- Strong teamwork and communication skills.
- Ability to perform under pressure during peak breakfast and brunch periods.
- Attention to detail and quality.
- Positive attitude and willingness to develop junior team members.
Key Responsibilities
- Manage and supervise an assigned kitchen section.
- Ensure food quality, presentation, and consistency.
- Prepare buffet and à la carte items according to Hyatt standards.
- Maintain adequate mise en place for all meal periods.
- Monitor food freshness and buffet replenishment.
- Ensure compliance with hygiene and food safety standards.
- Support special events, themed dinners, and Sunday brunch operations.
- Train and mentor junior culinary colleagues.