You willbe responsible for the efficient running of the department in line with brandstandards, whilst meeting employee, guest and owner expectations. The Chef deCuisine – Events is responsible to manage the assigned kitchen as anindependent profit centre, in line with the outlet’s operating concept andHyatt International standards, ensuring maximum guest satisfaction whileoperating within budget, helping to ensure the financial success of the outlet.

You willbe responsible for the efficient running of the department in line with brandstandards, whilst meeting employee, guest and owner expectations. The Chef deCuisine – Events is responsible to manage the assigned kitchen as anindependent profit centre, in line with the outlet’s operating concept andHyatt International standards, ensuring maximum guest satisfaction whileoperating within budget, helping to ensure the financial success of the outlet.

Holds a culinary Diploma or equivalent.Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills.Must understand and be up-to-knowledge about current local and International food and beverage industry trends.Excellent communication, language and organizational skills with structured thinking process.Effective leader with excellent management and coaching skills and able to oversee an outlet kitchen operations.Good computer skills especially in MS Office, MS Outlook and Recipe Maintenance System.Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.Minimum of five years of experience as sous chef in large volume banqueting or Chef de Cuisine in an international hotel.Preferably with experience in luxury international brands.

Holds a culinary Diploma or equivalent.Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills.Must understand and be up-to-knowledge about current local and International food and beverage industry trends.Excellent communication, language and organizational skills with structured thinking process.Effective leader with excellent management and coaching skills and able to oversee an outlet kitchen operations.Good computer skills especially in MS Office, MS Outlook and Recipe Maintenance System.Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.Minimum of five years of experience as sous chef in large volume banqueting or Chef de Cuisine in an international hotel.Preferably with experience in luxury international brands.