Job Vacancies at Hyatt Place

Jobs at Hyatt Place

Housekeeping Coordinator
Chief Steward
Sous Chef
Commis
Hygiene Manager
Chef De Partie – Pastry
Sales Coordinator
Commis – Butcher

Housekeeping Coordinator

Vacancies at Hyatt Place

Responsible for coordinating back-end operations, communicate to relevant department on job orders, and attends to guest requests. He/she will coordinate the daily housekeeping operation and collaboration with Front Office and Guest Relation Teams. Additionally, they will handle management of the housekeeping general store and perform general office administration, purchasing, scheduling and supervisory duties.

Other key responsibilities will include and not limited to:

Verifies room status, report room discrepancies, prioritize and update status of check out rooms.
Ensures that assigned team members have reported to work and coordinate all necessary breaks.
Prepares and distributes assignment sheets to assigned staff and review priorities.
Assigns designated work sections to the Housekeeping Team Leaders, Room Attendants’, Public Area Attendants, and Linen Runners / Housepersons.
Maintains and assigns work orders through the hotel’s work order tracking system.
Maintains inventory stock of linen, chemicals, guest supplies etc. to ensure adequate supplies.
Maintains employee attendance records and communicate tardiness or call outs to the Executive Housekeeper.
Ensures proper staffing levels are correct for current day and next day operations.
Provides relief to the Housekeeping Team Leader in their absence or when instructed by the Executive Housekeeper.
Ensures guest laundry and dry-cleaning orders are attended to promptly.
Notifies Team leader promptly of any special guestroom or suite issues including reporting any maintenance needs.
Coordinating with vendors to arrange for equipment repair or replacement when needed.
Reviews out-of-order rooms daily.
Runs daily reports.
Receives and record all lost and found articles found in the hotel.
Maintains the lost and found record book and lost and found tags.
Maintains and arrange the lost and found store.
Acts as a liaison in the hotel between Housekeeping, Front Office and all other departments.
Coordinating with other departments (front office, laundry, engineering, and F&B) to ensure that cleaning tasks are completed efficiently and effectively.
Prepares daily, weekly and monthly reports.
Ensures compliance with safety and sanitation policies in all areas.
Receives, records, and relays messages accurately, completely, and legibly.
Records every telephone call in a logbook or database noting the action taken, who is responsible and the call recipient.
Takes key inventory to ensure all section keys and master keys are accounted for.
Performs other related duties as assigned from time to time.

Qualifications

Certificate In Housekeeping and Laundry techniques from a recognized institution or its equivalent
At least 3 years’ experience working in a reputable hospitality organization in a similar role
Strong analytical, interpersonal and problem-solving skills
Leadership skills to guide and mentor other team members
Ability to deal efficiently with complaints exhibiting a solid customer service approach
The ability to remain positive and focused in a fast-paced environment

Chief Steward

Vacancies at Hyatt Place

Chief Steward who will be responsible for the efficient and economic operation of the Stewarding Section in support of all other operating Departments, supplying services as required to the entire operation, and overseeing the operating equipment inventory. Managing the Cleanness and Maintenance of all F&B equipment and back of the house hygiene and sanitation. Key responsibilities include but not limited to:

Ensures that Stewarding employees work in a supportive and flexible manner with other departments.
Always hands-on and present in the operation, especially during busy periods.
Establishes and strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FF&E items, and to ensure that the outlet is adequately equipped.
Conducts monthly inventory checks on all operating equipment and supplies.
Controls the requisitioning, storage, and careful use of all operating equipment and supplies.
Conducts daily pre-shift briefings to employees on preparation, service, and F&B events.
Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.
Ensures that each outlet is supplied with clean and dry operating equipment.
Ensures that the food production areas are supplied with clean and dry kitchen utensils.
Supervises night cleaning in kitchen and back-of-house food and beverage areas.
Ensures that back-of-house cleaning schedules and garbage runs are strictly adhered to, and areas are cleaned according to established standards.
Has a thorough understanding and knowledge of all Food and Beverage equipment needs and networks with sister hotels and other hotels to borrow equipment as and when needed.
Responsible for clearance of Garbage from the hotel by the contractor and the maintenance of the garbage area.
Prepares and updates the Stewarding Departmental Operations Manuals.
Provides the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.

Qualifications

KCSE Certificate or Diploma in related field
3+ years of experience in a similar role, preferably in a luxury hotel environment
Good understanding and adherence to HACCP standards
Proven track record in a similar role
Strong analytical, interpersonal and problem-solving skills
Highly organized, ability to be flexible and proven skills working in an environment with constant standing and walking throughout the shift
Ability to deal efficiently with complaints exhibiting a solid customer service approach
The ability to remain positive and focused in a fast-paced environment

Sous Chef

Vacancies at Hyatt Place

Sous Chef to assist (hands on) the Executive Chef in the day-to-day operations of the kitchen, taking over all responsibilities during his/her absence, striving for the highest possible guest satisfaction. He/she supports the Executive Chef in ensuring the department performs optimally at all times, from team management, food costing, communication to implementation and compliance to Kitchen/F&B policies and procedures. Key among his/her responsibilities include but not limited to:

Implements strategies where key (F&B and) kitchen metrics are identified, communicated and delivered where reports and tracking tools are effectively maintained in line with defined initiatives & targets.
Drives the team members in ensuring compliance to hotel policies and procedures.
Owns the hotel’s food & beverage strategy including budgeting and controls.
Supports the Executive Chef in the preparation and monitors the departmental budget, ensuring that costs and departmental inventory is controlled and that target productivity and performance levels are attained.
Makes follow up on performance of the food offering, providing recommendations that will drive financial performance, including working with internal and external partners on ad hoc projects
Works closely with the Executive Chef on food production, promotion and quality improvement.
Keeps all working areas hygienic at all times and according to the relevant policies and procedures in place.
Creates high quality and creative food products to satisfy and meet the guest needs.
Provides hands on training to the direct staff whenever necessary.
Controls the food stock and cost to be in line with the set targets/budget.
Participates in preparation and analysis of financial forecasts, budgets and goals.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that food stock and par levels within the department and stores are of high quality and meet forecasted needs based on occupancy.
Ensure that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time.
Ensures new employees have all relevant information before commencing employment in the department
Motivates and manages direct reports as well as indirect reports
Participates and take lead in driving all training activities in the department.
Build and maintain effective working relationships with all key stakeholders and partners both internal and external ensuring all communications/activities are controlled and undertaken in a timely manner.

Qualifications

Culinary Degree or Diploma
Food Hygiene & Safety Certification
5+ years of relevant experience in a similar operation with proven track record
Experience in buffet, catering and banquet operation(s)
Experience managing a multi-outlet operation
Ability to write routine reports, purchase orders, menus and correspondences
Excellent customer services skills
Ability to successfully lead and mentor a team

Commis

Vacancies at Hyatt Place

At Hyatt Place Nairobi Westlands & Hyatt House Nairobi Westlands, we are looking for Commis whose responsibilities will be to ensure the smooth and efficient running of the kitchen, contributing to the overall success of the hotel, outlets, and banquets, in accordance with the hotel’s standards and financial goals.

Key Responsibilities:

Ensures that all company minimum brand standards have been implemented.
Washes, peels, cuts, seeds vegetables and fruits.
Cleans, cuts, and grinds meats, poultry, and seafood.
Dips food items in crumbs, flour, and batter to bread them.
Stir and strains soups and sauces.
Weighs and measures designated ingredients.
Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
Stores foods in designated areas.
Cleans work areas, equipment, and utensils, segregates, and removes garbage.
Distributes supplies, utensils, and portable equipment.
Carves various cooked meats.
Assists in quality control of items.
Sets up buffet presentations.
Follow established protocols, safety guidelines, and standard operating procedures while working alongside colleagues to ensure a safe and efficient work environment.
Encourage compliance with safety standards and best practices among colleagues, emphasizing the importance of safety in all tasks.
Treat colleagues with respect, professionalism, and courtesy at all times, creating a positive work culture within the engineering department.
Resolve conflicts or disagreements with colleagues amicably, demonstrating conflict resolution skills and a constructive approach to problem-solving.
Participate in training sessions or workshops to update skills and knowledge, encouraging colleagues to do the same.
Offer assistance and backup to colleagues during peak workloads, emergencies, or when extra help is needed, fostering a spirit of mutual support within the team.
Seek assistance from colleagues when facing challenges or unfamiliar tasks, promoting a collaborative approach to problem-solving.
Provide constructive feedback and suggestions to colleagues when appropriate, contributing to continuous improvement and efficiency in the workplace.
Reads the hotel’s Employee Handbook, understands, and adheres to the hotel’s rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health, and safety.
Always exercises responsible behaviour and positively representing the hotel team and Hyatt Hotels Corporation.
Ensures high standards of personal presentation and adheres to the hotel grooming policy at all times.
Required to multi-task in various aspects of the operations as advised by your managers from time to time.
Carries out any other reasonable duties and responsibilities as assigned.

Qualifications

Certificate/Diploma in Culinary Arts or relevant field.
At least 2-3 years experience in a busy hotel or restaurant.
Knowledge of food preparation/production techniques.
Comfortable working in a fast paced, dynamic environments.
Ability to stand for long periods and lift moderate to heavy weights (up to 25 kg).

Hygiene Manager

Vacancies at Hyatt Place

Hygiene Manager who will be responsible for Ensures the smooth and efficient running of the department. Maintain High standards of Hygiene in accordance with the Hotel’s standards and financial goals. Key responsibilities will include and not limited to:

Establishes hygiene policies and procedures for the entire food preparation area in collaboration with the Executive Chef.
Maintains and updates hygiene manuals for all food preparation areas as required by law and management.
Conducts checks and monitors hygiene and food safety standards in all areas, providing recommendations to management.
Implements and maintains the HACCP system in the food and beverage operation.
Coordinates with Kitchen Stewarding to develop standard cleaning and disinfecting procedures.
Conducts scheduled operational reviews and audits on hygiene, documenting findings and assisting section heads with implementing action plans.
Collaborates with management to plan menus and production cycles to reduce hygiene and food safety hazards.
Ensures each kitchen section head prepares and updates the relevant section of the Departmental Operations Manual.
Monitors health and hygiene standards in each outlet and banquet, taking corrective action as needed.
Maintains hygiene manuals and ensures their compliance with legal and management requirements.
Communicates effectively on all matters related to hygiene, health, and safety.

Qualifications

Bachelor’s Degree or Diploma in Food Science, Microbiology, or a Related Field
5+ years of experience in a similar environment
Proven track record in a similar role
Certificate in Occupational Health and Safety
Food Hygiene and Safety Training: HACCP (Hazard Analysis and Critical Control Points) Certification
Certified Food Safety Manager: ISO 22000 Certification
Strong analytical, interpersonal and problem-solving skills
Ability to deal efficiently with complaints exhibiting a solid customer service approach
The ability to remain positive and focused in a fast-paced environment

Chef De Partie – Pastry

Vacancies at Hyatt Place

At Hyatt Place Nairobi Westlands & Hyatt House Nairobi Westlands, we are looking for Chef De Partie – Pastry who will be responsible for the preparation and presentation of high-quality pastries, desserts, and baked goods. The production meets Hyatt standards and guidelines, contributing to the overall guest satisfaction.

Key Responsibilities will include:

Pastry Production