Banquet Sous Chef, Chef de Cuisine (Current Employee) – Burlingame, CA – 21 August 2013
My typical day at work consist of running the four outlets at the hotel. I inspect the line for all meal periods to ensure quality. I order all produce and proteins needed and am responsible for the inventory and standing par levels. I expedite during meal periods to ensure consistency. I also cook on the line whenever needed. Everyday I run payroll reports, and keep track of all scheduling needs to eliminate any unnecessary payroll cost. I also coach staff and hold counseling as needed. I also assist in banquets, garde manager, and bake shop whenever needed. In my time with Hyatt, I have learned how to lead a kitchen by listening to my staff and setting the example. I have learned that you need to push yourself to stay of top of priorities and hold your staff accountable. Also, you cannot stay still with cooking. You need to push to learn new things and keep engaged in the kitchen. I am currently a department head in the culinary department. I work closely with my staff and managers from other departments. We work well together to achieve the same goal which is genuine hospitality. There are times when information does not get delivered clearly, but we work together and learn from previous experiences My co-workers are fellow manager and the cooks I supervise. The cooks I supervise are part of the Local 2 union. The majority of my staff is older than me by 15-30 years. We have mutual respect for each other, and I always approach them open minded since their opinion matters. The staff cares about the quality of work they do. There are times whenmore... employee's work will lack consistency, these are the times I hold them accountable through on spot coaching and documentation as needed. The hardest part of my job is juggling the responsibilities of being on the floor, administrative and helping through out the hotel. The most enjoyable part of my job is making food I am proud of. When you now that your are making something original with a great flavor profile that people will enjoy.less
Free hotel rooms, health insurance, 401K, ability to transfer
Short handed in certain areas, layout of the hotel and limitations with space
Pastry Cook (Former Employee) – Calgary, AB – 27 March 2018
loved working here. my department mananger didnt like me much but the chefs were always funny and looked out for each other. if I had free time and spotted one of the chefs doing something interesting I was allowed to watch and learn.
Cooks 3, internship (Former Employee) – Calgary, AB – 10 February 2018
I was there more for my internship from schooling, great place to work, good people. Chef tests your skills and abilities, keeps ya on your toes. If I could go back there to work I would greatly accept.