Nov 16, 2020

Chef de Cuisine - Grand Hyatt

  • Baha Mar
  • Nassau, The Bahamas

AD Description

Brand: Grand Hyatt - Culinary
Job Title: Chef de Cuisine-Marcus Samuelsson
Reports to: Executive Chef
Grand Hyatt's Chef de Cuisine will work together with the Executive Chef and is responsible for managing the culinary department of a brand new Restaurant in collaboration with renown Chef Marcus Samuelsson. Maximizing the productivty and development of a high quality culinary team.
The Baha Mar culture begins with PASSION.
We have a passion for "BETTER THAN BEST" that leaves a lasting impression on our guests, and creates a timeless resort experience that is glamorous, fun and exceptional. Here is how you can "own the wow!"

  • Care deeply
  • Have a generous spirit
  • Thrive as part of a team
  • Pay exacting attention to details
  • Create emotional connections with our guests
  • Be strongly committed to Baha Mar's success

What you will also have already accomplished:

  • College Degree in culinary, hospitality or related field preferred
  • 5 years+ of culinary management experience
  • Must have service, hospitality or casino related experience

Description of Responsibilities
Grand Hyatt's Chef de Cuisine will work together with the Executive Chef and is responsible for managing the culinary department of a brand new Restaurant in collaboration with renown Chef Marcus Samuelsson. Maximizing the productivity and development of a high quality culinary team.

  • Ensure the excellent quality of food preparation, cooking and dish presentation throughout the resort by actively participating in all functions from planning to plating
  • Effective communication with hotel management and culinary staff to attain memorable food experiences that leave a lasting impression on guests
  • Continually create and evolve menus and overall food presentation
  • Develop and implement plans for food cost control, inventory, staffing and budget
  • Supervise and train chefs and other culinary team members in preparing menu items according to recipe and plating specifications
  • Demonstrate new and innovative cooking techniques and equipment to chefs
  • Oversee recruiting, training, developing and evaluating culinary team
  • Maintain a safe and hygienic working environment to include proper storage of food, equipment, utensils and implements etc.
  • Perform daily temperature checks of refrigerators, freezers, storage areas, deliveries and conduct assessments where necessary
  • Collaborate with other personnel to plan and develop recipes and menus taking into account such factors as seasonal availability of ingredients
  • Estimate amounts and costs of required food, ingredients and supplies
  • Monitor sanitation practices to ensure team follows standards and regulations
  • Inspect supplies, equipment and work areas to ensure conformance to established standards
  • Stay current on culinary industry trends
  • Perform other duties as assigned