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Summary
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 the Executive Chef/ Chef de Cuisine in managing his / her assigned kitchen operation comprising of extensive Grab & Go Concept and must have experience of retail food products as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Qualifications
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant which has a Grab & Go concept with good standards and must have food retails experience; preferably in luxury international brands.
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.
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https://www.linkedin.com/jobs/view/3979310541/?
