Sous chef

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Sous Chef is responsible to assist in managing the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Sous Chef is responsible to assist in managing the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

Expertise in Bar/restaurant fusion cuisine.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Ideally with a relevant degree or diploma in Hospitality or Tourism management.

Minimum 2 years work experience in Sales or Assistant Manager in hotel operations.

Good problem solving, administrative and interpersonal skills are a must.

Knowledge of ISO 14001:2015 (EMS) standards and ability to comply with HRDCH environmental management procedures.

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

Expertise in Bar/restaurant fusion cuisine.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Ideally with a relevant degree or diploma in Hospitality or Tourism management.

Minimum 2 years work experience in Sales or Assistant Manager in hotel operations.

Good problem solving, administrative and interpersonal skills are a must.

Knowledge of ISO 14001:2015 (EMS) standards and ability to comply with HRDCH environmental management procedures.