Sous Chef

Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning from this has been that persistence and calculated risks pay off. You will be responsible for assisting with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest, and owner expectations. The Sous Chef is responsible for assisting the Chef de Cuisine in managing his/her assigned kitchen operation 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 of work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with high standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management is an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer skills in MS Office and Recipe Maintenance System are preferred. #J-18808-Ljbffr