The Executive Sous Chef will be responsible forthe efficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.

The Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.

Support senior leadership by developing and assuming key management responsibilities

Supervise departmental Chef De Cuisine /Sous Chefs performance and provide them council as to the preparation and cooking of various food items

Plan, coordinate implement special events and holiday functions.

Lead and coach the team towards achieving exceptional guest service

Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control

Ensure proper Hygiene, safety and sanitation of all kitchen facilities and equipment

Organize and facilitate departmental meetings, training, and goals settings.

The Executive Sous Chef will be responsible forthe efficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.

The Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.

Support senior leadership by developing and assuming key management responsibilities

Supervise departmental Chef De Cuisine /Sous Chefs performance and provide them council as to the preparation and cooking of various food items

Plan, coordinate implement special events and holiday functions.

Lead and coach the team towards achieving exceptional guest service

Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control

Ensure proper Hygiene, safety and sanitation of all kitchen facilities and equipment

Organize and facilitate departmental meetings, training, and goals settings.

Ideally with an apprenticeship or professional diploma/degree in Food Production. Minimum 1-2 years of work experience as Executive Sous Chef/Head Chef, or 3-4 years as Chef de Cuisine in larger operation.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Working in Resort will be an added advantage.

Ideally with an apprenticeship or professional diploma/degree in Food Production. Minimum 1-2 years of work experience as Executive Sous Chef/Head Chef, or 3-4 years as Chef de Cuisine in larger operation.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Working in Resort will be an added advantage.