Summary
The Chef de Cuisine is responsible for the efficient running of the assigned kitchen in line with Hyatt International’s Corporate Strategies and Brand Standards, while meeting employee, guest, and owner expectations. The position manages the kitchen as an independent profit center, ensuring maximum guest satisfaction, operational effectiveness, and financial performance.
Minimum 2 years of experience as a Sous Chef or equivalent in a reputable hotel or restaurant.Proven experience in managing ISO 22000, Halal certification, and HACCP standards.Strong leadership and organizational skills with the ability to lead, train, and motivate a diverse team.Demonstrated ability to manage food costs, inventory, and kitchen budgets.Excellent knowledge of culinary trends, menu planning, and production management.Strong communication and interpersonal skills.Passionate abo...