The Executive Chef ensures the successful operation of all culinary outlets and banquets, maximizing business profits and efficiency in line with Hyatt International's standards. Responsibilities include:
- Managing Kitchen Operations: Overseeing all kitchen activities, including menu planning, provisioning, and food preparation.
- Team Mentoring: Passionate to lead and develop the culinary team to maintain high standards of food quality and presentation.
- Profitability: Managing food costs and inventory to maximize profitability.
- Sanitation and Hygiene: Ensuring high standards of sanitation and hygiene in the kitchen.
- Collaboration: Working closely with the Director of Food and Beverage to align culinary offerings with business goals.
The role demands passion, creativity, excellent communication skills, and the ability to uphold the highest culinary standards. The Executive Chef must be organized, flexible, self-motivated, and capable of working well under pressure, while being hands-on with daily operations.
The Executive Chef ensures the successful operation of all culinary outlets and banquets, maximizing business profits and efficiency in line with Hyatt International's standards. Responsibilities include:
- Managing Kitchen Operations: Overseeing all kitchen activities, including menu planning, provisioning, and food preparation.
- Team Mentoring: Passionate to lead and develop the culinary team to maintain high standards of food quality and presentation.
- Profitability: Managing food costs and inventory to maximize profitability.
- Sanitation and Hygiene: Ensuring high standards of sanitation and hygiene in the kitchen.
- Collaboration: Working closely with the Director of Food and Beverage to align culinary offerings with business goals.
The role demands passion, creativity, excellent communication skills, and the ability to uphold the highest culinary standards. The Executive Chef must be organized, flexible, self-motivated, and capable of working well under pressure, while being hands-on with daily operations.
- Minimum 2-year work experience as an Executive Chef in international 5-star branded hotels is preferred
- Ideally with an apprenticeship or professional diploma in Food Production
- Strong proven background in Western cuisine and events
- Good practical, operational and adequate administrative skills with a flair for creativity are necessary
- Proficiency in English, plus either one of the other languages - Cantonese or Mandarin, will be seen as an advantage
- Minimum 2-year work experience as an Executive Chef in international 5-star branded hotels is preferred
- Ideally with an apprenticeship or professional diploma in Food Production
- Strong proven background in Western cuisine and events
- Good practical, operational and adequate administrative skills with a flair for creativity are necessary
- Proficiency in English, plus either one of the other languages - Cantonese or Mandarin, will be seen as an advantage