**Description:** You will be responsible for 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 Chef de Cuisine to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. **Qualifications:** Minimum 2 Years in same position working experience in an Employee canteen of same scope 5 star Hotel or company size of minimum 400 pax, Strong Indonesian culinary background, Hands on work ethic and entrepreneurial mindset Strong communication skills between departments Culinary / Human resources department / Engineering, Able to lead a culinary and restaurant service team up to 10 pax Confident to communicate in English Hygiene knowledge, Previously worked and used to hygiene standards of either ISO 22000 or HACCP certificated companies **Primary Location:** ID-JW-Jakarta **Organization:** Grand Hyatt Jakarta **Job Level:** Full-time **Job:** Culinary **Req ID:** JAK001190 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.