To manage the assigned kitchen as an independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet
Qualification & Experience:
- Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
- Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.
- Qualification in Kitchen Production or Management will be an advantage.