JOB TRAINING AT

HYATT REGENCY DEHRADUN

TRAINING DURATION: SIX MONTHS(8TH SEMESTER )

IN THE ACADEMIC YEAR
2020-2024

SUBMITTED BY:
ASIM KHAMCHA MAGAR
INTRODUCTION

Hyatt Hotels Corporation, commonly known as Hyatt, is a leading

global hospitality company with a rich history of providing
exceptional guest experiences. Founded in 1957 by Jay Pritzker,
Hyatt has grown from a single hotel in Los Angeles to a vast network
of properties across the globe. The brand is synonymous with luxury,
comfort, and world-class service.

Hyatt operates a diverse portfolio of hotels, resorts, and vacation

properties under various brands, including Park Hyatt, Andaz, Hyatt
Regency, Hyatt Centric, and more. Each brand is tailored to meet the
needs of different traveler segments .

Hyatt's commitment to excellence extends beyond its physical spaces

to its renowned service culture. The company's core values,
embodied in its motto "We Care for People So They Can Be Their
Best," underpin every guest interaction.
HYATT REGENCY , DEHRADUN
• Hyatt Regency Dehradun, nestled in the picturesque
landscapes of the Himalayan foothills in Uttarakhand,
India, is a testament to luxury, comfort, and unparalleled
hospitality. This exquisite hotel, part of the prestigious
Hyatt Regency brand, seamlessly blends contemporary
elegance with the natural beauty of its surroundings,
offering an unforgettable retreat in the heart of Dehradun.
• Spread across an area of approximately 4.25 acres , Hyatt
Regency Dehradun has been designed as an urban resort
that blends contemporary architecture with earthy tones to
create a stylish, functional, and energising experience for
the guest. The hotel features 263 guest rooms, including
24 Suites which offer a spectacular view of the mountains
and Malsi forest.
OBJECTIVES
On-the-job training It serves to acquaint
Facilitates hands-on
constitutes a vital and prepare students
experience essential
component of a course for their prospective
for skill development.
curriculum. careers.

On-the-job training These scenarios are

Enables individuals to
serves as an essential meticulously designed
acquire practical
method for immersing to provide invaluable
knowledge and
students in diverse experiential learning
competencies.
work scenarios. opportunities.
It facilitates the
acquisition of
pertinent knowledge Occurs directly within
and skills as students a real-world work
actively engage in environment.
tasks within authentic
work settings.
 ROLES AND RESPONSIBILITIES
• Assisting in food preparation: Participate in the preparation of ingredients, cooking, and plating of dishes under the guidance of senior chefs.

• Maintaining kitchen hygiene: Adhere to strict sanitation and food safety standards to ensure a clean and safe working environment.

• Supporting kitchen operations: Assist in inventory management, stock rotation, and proper storage of food items to minimize wastage.

• Following recipes and instructions: Execute recipes accurately and follow instructions from the head chef or sous chef to maintain consistency in
food quality.

• Upholding presentation standards: Pay attention to detail when plating dishes to ensure they meet the aesthetic standards of the establishment.
• Learning new techniques: Continuously strive to learn and master new culinary techniques and cooking methods through hands-on experience
and mentorship.

• Collaborating with team members: Work cooperatively with other kitchen staff to expedite orders and maintain smooth kitchen operations
during busy periods.

• Adapting to feedback: Be open to receiving feedback from senior chefs and use it constructively to improve your skills and performance in the
kitchen.
 LEARNINGS OUTCOMES
Technical Skills
• Culinary Techniques: Mastered various cooking techniques such as sautéing, grilling, braising, and baking, enabling me to prepare
diverse and high-quality dishes.
• Knife Skills: Improved precision and speed in knife handling, ensuring efficiency and safety in food preparation.
• Plating and Presentation: Developed a keen eye for detail in plating dishes, ensuring they are visually appealing and meet the
establishment's standards.
Operational Knowledge
• Kitchen Operations: Gained a thorough understanding of kitchen workflows, including inventory management, stock rotation, and
equipment maintenance.
• Hygiene and Safety: Learned and adhered to strict hygiene and food safety protocols to maintain a clean and safe working
environment.
• Time Management: Refined time management skills to prioritize tasks effectively, ensuring timely preparation and service during
peak hours.
Adaptability and Problem-Solving
• Adaptability: Demonstrated the ability to adapt to different culinary settings, from à la carte to banquet operations, maintaining
efficiency and quality.
• Problem-Solving: Developed problem-solving skills by addressing challenges such as high-pressure environments, communication
barriers, and inventory management.
Communication and Teamwork
• Interpersonal Skills: Enhanced communication skills by working closely with a diverse team, ensuring
clear and effective coordination of tasks.
• Team Collaboration: Fostered a collaborative spirit, contributing to a positive and productive kitchen
environment.
Creative and Cultural Sensitivity
• Menu Development: Contributed to menu innovation by creatively integrating local ingredients and
traditional flavors into continental dishes.
• Cultural Awareness: Cultivated cultural sensitivity by tailoring dishes to meet the preferences of Indian
diners, reflecting an understanding of local culinary traditions.
Professional Growth
• Leadership Potential: Demonstrated leadership qualities by mentoring junior trainees and taking on
additional responsibilities, preparing for future leadership roles.
• Continuous Learning: Embraced a continuous learning mindset, seeking feedback and opportunities to
improve and expand my culinary expertise.

Challenge : Adapting to
High-Pressure Environments
CHALLENGES Challenge : Learning Diverse
Culinary Techniques
FACED AND
SOLUTIONS
IMPLEMENTED Challenge : Ensuring
Consistent Quality
Challenge : Handling
Multiple Roles
Solution: To manage the stress and maintain
performance under pressure, I implemented time
management techniques such as prioritizing tasks
and creating detailed prep lists. Regular practice and
mindfulness exercises also helped in staying calm
and focused during peak hours.
Solution: I attended additional training sessions and
workshops offered by senior chefs to broaden my
culinary skills. I also utilized online resources and
cookbooks to self-study and practice new techniques
during off-hours.
Solution: To ensure consistency, I followed
standardized recipes and maintained meticulous
attention to detail in every dish. Regular feedback
sessions with senior chefs helped identify areas for
improvement, allowing me to refine my techniques
and uphold high-quality standards.
Solution: I developed a flexible schedule to balance responsibilities
across different kitchen stations. Cross-training in various roles
allowed me to understand the workflow better and step in wherever
needed without compromising efficiency.
Challenge : Communication Barriers

Solution: To overcome communication barriers with team members, I improved my interpersonal skills and practiced active listening. Regular
team meetings and clear, concise communication helped in coordinating tasks effectively and ensuring a smooth operation.

Challenge : Adhering to Strict Hygiene Standards

Solution: I strictly adhered to hygiene protocols and regularly participated in hygiene training sessions. By maintaining a clean workstation and
following proper sanitation practices, I ensured compliance with food safety regulations.

Challenge : Incorporating Feedback Constructively

Solution: I adopted a proactive approach to receiving and implementing feedback. By keeping an open mind and viewing feedback as an
opportunity for growth, I made necessary adjustments to improve my performance continually.

Challenge : Managing Inventory and Reducing Waste

Solution: I implemented inventory management practices, such as regular stock checks and proper storage techniques, to minimize waste.
Using ingredients efficiently and creatively repurposing leftovers also contributed to reducing overall kitchen waste.
 SUGGESTIONS
• Foster a Positive Work Culture: Create a supportive and inclusive work environment where employees feel
valued, respected, and motivated. Encourage open communication, teamwork , and recognition of achievements.

• Provide Training and Development Opportunities: Invest in comprehensive training programs to enhance the
skills and knowledge of employees at all levels. Offer cross-training opportunities to promote versatility and
career growth within the organization .

• Prioritize Work-Life Balance: Implement policies and practices that promote work-life balance for employees,
such as flexible scheduling, paid time off, and wellness programs. Recognize the importance of employee well-
being in maintaining high levels of productivity and job satisfaction.

• Improve Compensation and Benefits: Ensure that employees are fairly compensated for their work and provide
competitive benefits packages. Regularly review and update compensation structures to attract and retain top
talent in the industry.

• Enhance Communication Channels: Establish effective communication channels between management and staff,
allowing for transparent and open dialogue. Regularly seek feedback from employees and take their suggestions
into consideration when making decisions that affect them.
• Embrace Technology: Leverage technology to streamline operations, improve efficiency, and enhance
guest experiences. Provide employees with the necessary tools and training to utilize technology
effectively, reducing administrative burdens and allowing more time for guest interactions.

• Invest in Employee Safety and Well-being: Prioritize employee safety by implementing robust health and
safety protocols. Provide proper training on handling emergencies and ensure a safe working
environment.

• Recognize and Reward Excellence: Implement recognition programs that acknowledge and reward
outstanding performance and exceptional customer service. Celebrate employee achievements and create
a culture of appreciation and gratitude.

• Promote Career Progression: Offer clear career pathways and development opportunities within the
organization. Provide mentorship programs and support employees in setting and achieving their
professional goals.
CONCLUSION
My training at Hyatt Regency Dehradun has been an invaluable and transformative experience. I have
developed essential culinary skills, while gaining a thorough understanding of kitchen operations and
hygiene standards. Adapting to different culinary settings and managing high-pressure situations have
enhanced my flexibility and problem-solving abilities.

Working in a diverse team has improved my communication and teamwork skills, and the opportunity to
expand my creativity and cultural sensitivity. Leadership roles and continuous learning have prepared me
for future career advancements.

Overall, this training has provided me with the practical knowledge, professional skills, and confidence
necessary to excel in the culinary industry, laying a strong foundation for a successful career.