You will be responsible for the efficient running of the division in line with Hyatt International&aposs Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Sous Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation, Good practical, operational and adequate administrative skills with a flair for creativity are a must, Ability to thrive in a fast-paced environment and maintain composure under pressure
