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 Chefis 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.

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 Chefis 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.

Ideally with a university degree or diploma in Hospitality or Tourism management, Minimum 1 year work experience in in the same position, Experienced at Japanese cuisine (specialist Tepan Chef), able to handle a Restaurant, Knowledgeable in HACCP, Sounds of computer system such as Microsoft office.

Ideally with a university degree or diploma in Hospitality or Tourism management, Minimum 1 year work experience in in the same position, Experienced at Japanese cuisine (specialist Tepan Chef), able to handle a Restaurant, Knowledgeable in HACCP, Sounds of computer system such as Microsoft office.