500 Menu Planning Jobs - Page 3

Roles and Responsibilities Prepare high-quality continental dishes, including pasta, pizza, and risotto. Manage food production and preparation to meet hotel standards. Develop new recipes and menus in collaboration with the culinary team. Ensure efficient kitchen operations and maintain a clean working environment. Provide excellent customer service by serving guests with a smile. Desired Candidate Profile 0-5 years of experience as a chef or cook in a similar role (continental cuisine). Strong knowledge of Italian cuisine and menu planning principles. Excellent communication skills for effective teamwork and guest interaction. Ability to work well under pressure during peak hours or special events.

Responsibilities: Oversee cloud kitchen & office cafeteria production Lead team with strong kitchen discipline Ensure hygiene, stock tracking, waste control & audit readiness Deliver consistent taste and quality across all platforms Food allowance

Company Profile Energiea Cafe is a healthy restaurant serving global cuisine, focusing on delicious and nutritious food. We were established by Moringo Bioscience. A Nutraceutical company holds US & Indian Patents, has Offices in the US, India & Bangladesh, and is expanding operations in Singapore & UAE. Our business tagline, "CRAZY, TASTY, HEALTHY," reflects our commitment to providing customers. We offer a variety of fresh, Premium. Some of our ingredients are Certified Organic with NO preservatives, NO Refined flour, NO Refined sugar, NO Refined oil, NO Refined salt & NO Ajinomoto. We are World's First and Unique food options for healthy eating. Our Menu includes Vegetarian, Non-vegetarian, Vegan, and Gluten-free friendly dishes. At Our restaurant, we believe that healthy food should be accessible to everyone, so we offer fair and reasonable prices that reflect the quality and freshness of our ingredients. So whether youre looking for a Healthy Breakfast, lunch, a refreshing Juice or smoothie, Freshly brewed Coffee and Tea, or a satisfying dinner, we have something for everyone. Sous Chef Job Overview In the sous chef role, you will instruct the kitchen staff on tasks they are responsible for each day. A key element of this role is to experiment with dishes and update them to continually ensure a unique, quality meal. Success in this role will be demonstrated by serving specialty dishes that appeal to customers, entice them to return, and generate word-of-mouth. Job Responsibilities Collaborates with the Executive chef to direct food preparation. Produces high-quality plates, considering both design and taste. Oversees and supervises the kitchen staff. Assists with menu planning, inventory, and supply management. Keeps stations clean and complies with food safety standards. Monitors and maintains kitchen equipment Exceptional cooking skills Manage the kitchen staff, motivate them, and assign duties fairly Knowledge of health and safety standards Ability to multitask and work quickly under pressure Requirements Bachelors degree in culinary science or relevant field. A minimum of 12 years experience in a similar role. Strong knowledge of cooking methods and best practices. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Job Type: Full-time Location: Chennai Education : Graduate /Post Graduate Experience : 12 to 20 years Industry: Food & Beverage Functional Area: Restaurant Kitchen Role Category: Chef Role: Sous Chef Salary:5 LPA -6 LPA

SUMMARY Job Title: Karak Caf Worker Specialized Chef We are looking for a talented and experienced Specialized Chef to join our Karak Caf . The role involves preparing a range of traditional Karak caf items and beverages with attention to authenticity, quality, and presentation. Key Responsibilities: Prepare a variety of Karak caf menu items including flatbreads, pies, croissants, mandaza, qaymat, and quroos. Brew and serve hot beverages, especially Karak tea and other traditional teas. Maintain high standards of cleanliness, food safety, and kitchen organization. Consistently deliver quality and taste in line with the caf ’s standards. Requirements Qualifications and Requirements: Minimum of 2 years of experience in a similar role within a Karak caf or related culinary environment. Proven expertise in preparing Karak caf food and beverages. Strong understanding of traditional Gulf flavors and techniques. Ability to work efficiently in a fast-paced setting and collaborate with a team.

Reference 250000WS. Responsibilities. ROLE DESCRIPTION KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. As a part of the Risk Department, you will be at the center of Socit Gnrale’s business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture.. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Group’s business lines. Joining us would mean integrating into a network of proven excellent at the very center of the bank’s activities, opening access to new and exciting development opportunities.. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision... These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment.. Required. Profile required. EDUCATIONAL QUALIFICATION:. Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability. KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. Why join us. “We are committed to creating a diverse environment and are proud to be an equal opportunity employer. All qualified applicants receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status”.. Business insight. At Socit Gnrale, we are convinced that people are drivers of change, and that the world of tomorrow will be shaped by all their initiatives, from the smallest to the most ambitious. Whether you’re joining us for a period of months, years or your entire career, together we can have a positive impact on the future. Creating, daring, innovating, and taking action are part of our DNA. If you too want to be directly involved, grow in a stimulating and caring environment, feel useful on a daily basis and develop or strengthen your expertise, you will feel right at home with us!. Still hesitating?. You should know that our employees can dedicate several days per year to solidarity actions during their working hours, including sponsoring people struggling with their orientation or professional integration, participating in the financial education of young apprentices, and sharing their skills with charities. There are many ways to get involved.. We are committed to support accelerating our Group’s ESG strategy by implementing ESG principles in all our activities and policies. They are translated in our business activity (ESG assessment, reporting, project management or IT activities), our work environment and in our responsible practices for environment protection.. We are committed to support accelerating our Group’s ESG strategy by implementing ESG principles in all our activities and policies. They are translated in our business activity (ESG assessment, reporting, project management or IT activities), our work environment and in our responsible practices for environment protection.. Diversity and Inclusion. We are an equal opportunities employer and we are proud to make diversity a strength for our company. Societe Generale is committed to recognizing and promoting all talents, regardless of their beliefs, age, disability, parental status, ethnic origin, nationality, gender identity, sexual orientation, membership of a political, religious, trade union or minority organisation, or any other characteristic that could be subject to discrimination.. Show more Show less

Reference 240009K0. Responsibilities. ROLE DESCRIPTION KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. As a part of the Risk Department, you will be at the center of Socit Gnrale’s business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture.. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Group’s business lines. Joining us would mean integrating into a network of proven excellent at the very center of the bank’s activities, opening access to new and exciting development opportunities.. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision... These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment.. Required. Profile required. EDUCATIONAL QUALIFICATION:. Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability. KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. Why join us. “We are committed to creating a diverse environment and are proud to be an equal opportunity employer. All qualified applicants receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status”.. Business insight. At Socit Gnrale, we are convinced that people are drivers of change, and that the world of tomorrow will be shaped by all their initiatives, from the smallest to the most ambitious. Whether you’re joining us for a period of months, years or your entire career, together we can have a positive impact on the future. Creating, daring, innovating, and taking action are part of our DNA. If you too want to be directly involved, grow in a stimulating and caring environment, feel useful on a daily basis and develop or strengthen your expertise, you will feel right at home with us!. Still hesitating?. You should know that our employees can dedicate several days per year to solidarity actions during their working hours, including sponsoring people struggling with their orientation or professional integration, participating in the financial education of young apprentices, and sharing their skills with charities. There are many ways to get involved.. We are committed to support accelerating our Group’s ESG strategy by implementing ESG principles in all our activities and policies. They are translated in our business activity (ESG assessment, reporting, project management or IT activities), our work environment and in our responsible practices for environment protection.. Diversity and Inclusion. We are an equal opportunities employer and we are proud to make diversity a strength for our company. Societe Generale is committed to recognizing and promoting all talents, regardless of their beliefs, age, disability, parental status, ethnic origin, nationality, gender identity, sexual orientation, membership of a political, religious, trade union or minority organisation, or any other characteristic that could be subject to discrimination.. Show more Show less

Role & responsibilities Purchase food and supplies from vendors approved by the company and monitor inventory Develop menus and item pricing Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Hire, train and supervise kitchen personnel Stay current on restaurant industry trends Identify new culinary techniques and presentations Assist kitchen staff with food prep and recipe creation Preferred candidate profile Candidate should have experience in managing high end kitchen for high Profiles Perks and benefits Wellness facility, On roll opportunity, Mediclaim,

SUMMARY Baker Job Description We are in search of an experienced and committed Baker to become part of our team. The ideal candidate should possess a solid background in baking, a meticulous attention to detail, and a fervor for crafting exquisite and delectable products. Your responsibilities will include the preparation and baking of a diverse range of goods, ensuring that each item meets our stringent standards of quality and presentation. Responsibilities: Prepare and bake a wide variety of bread from scratch Follow and modify recipes as necessary, ensuring uniformity and excellence Maintain a tidy and well-organized workspace, adhering to health and safety regulations Manage baking schedules to guarantee the availability of fresh products throughout the day Collaborate with the team to innovate new recipes and products Monitor inventory levels and aid in the procurement of supplies Provide exceptional customer service, including managing special orders and requests Requirements Requirements: Proven experience as a Baker or in a similar capacity Culinary Degree or relevant certification in baking, with demonstrated experience in managing a bakery or similar food production environment Profound expertise in baking techniques, recipe development, and quality control, with the capability to supervise daily production and ensure consistent product quality Formal training in baking and pastry arts or equivalent professional experience Comprehensive knowledge of baking techniques and ingredients Availability to work early mornings, weekends, and holidays as required Keen attention to detail and dedication to quality Exceptional time management and organizational skills Ability to work both independently and as part of a team A positive attitude and a deep passion for baking Knowledge in OHS and Food safety act.

Chef/Cook required at The Rajbari Bawali (Heritage Hotel). Must have expertise in Chinese, Indian & Tandoor cuisine, with knowledge of Continental dishes. Responsible for cooking, menu planning, kitchen operations & hygiene. Accommodation provided.

Daily Operations: Supervising daily operations, including restaurant, bar, and room service. Staff Management: Hiring, training, supervising, and evaluating staff, ensuring they provide excellent service. Customer Service: Addressing customer complaints, ensuring guest satisfaction, and building positive relationships with regulars. Compliance: Adhering to food safety regulations, health codes, and other relevant standards. Budgeting and Reporting: Managing the F&B budget, forecasting future expenses, and providing financial reports. Vendor Relations: Building and maintaining strong relationships with suppliers and vendors. Event Management: Collaborate with event planners to handle catering, banquets, and special events.

Sun Park Resort Manali is looking for Sales Manager - Sun Park Hotel & Banquet, Chandigarh to join our dynamic team and embark on a rewarding career journey Achieve growth and hit sales targets by successfully managing the sales team Design and implement a strategic business plan that expands companys customer base and ensure it s strong presence Own recruiting, objectives setting, coaching and performance monitoring of sales representatives Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs Present sales, revenue and expenses reports and realistic forecasts to the management team Identify emerging markets and market shifts while being fully aware of new products and competition status

Sun Park Resort Manali is looking for Executive Chef - Sun Park Boutique & Spa, Manali to join our dynamic team and embark on a rewarding career journey A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment Here is a comprehensive job description for the role:Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively Responsibilities:Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner

Job Title : Dietician Content : Dietician Number of Openings : 1 Departments : Dietary Experience (in years) : 0-1 years Job Type : Full Time Timings : As per Duty Roster Joining : Immediate Qualifications : BSC, MSC Post Excerpt (JD) :

Food Scientist is looking for Kitchen Assistant to join our dynamic team and embark on a rewarding career journey As a Kitchen Assistant, you will play a vital role in supporting the kitchen operations and ensuring a smooth workflow Your responsibilities will include assisting chefs and kitchen staff with food preparation, maintaining cleanliness and hygiene in the kitchen, and handling various tasks to contribute to the overall efficiency of the kitchen Key Responsibilities:Food Preparation:Assist in basic food preparation tasks, such as chopping vegetables, peeling, and portioning ingredients Follow recipes and instructions from chefs to prepare components of dishes Kitchen Organization:Keep the kitchen area clean and well-organized, including washing dishes, utensils, and equipment Ensure that all kitchen surfaces are sanitized and comply with hygiene standards Inventory Management:Assist in monitoring and maintaining kitchen inventory levels Notify the kitchen manager or chef of low stock items and assist in restocking supplies Assistance During Service:Support kitchen staff during peak hours by ensuring timely preparation and delivery of food items Coordinate with chefs to streamline the cooking and serving process Waste Management:Dispose of kitchen waste in accordance with established procedures Participate in recycling efforts to minimize environmental impact Compliance with Safety Standards:Adhere to health and safety guidelines, including the proper use of kitchen equipment and handling of potentially hazardous substances Report any safety issues or concerns to the kitchen manager

Do you crave the taste of successCan you handle the heat in the kitchen and keep your team cool at the same timeThen why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation creating memorable moments for our guests, As Chef De Cuisine, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Chef De Cuisine: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved Supervises the kitchen team fostering a culture of growth, development and performance within the department Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Takes ownership to review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Chef De Cuisine : Experience in kitchen Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style Commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions with proven problem-solving capabilities offering support where required Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experience of working with IT systems on various platforms Strong communication skills CAREERS Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world At Radisson Hotel Group we believe that people are our number one asset As one of the worlds largest hotel companies, we are always looking for great people to join our team If this sounds like an ambition you share, then start with us, To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers radissonhotels,, Skills Casual Dining Experience Fine Dining Experience Cleanliness Kitchen Safety Inventory Management Fast-Paced Experience +{?{skillsLength}}

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

You will be responsible to assist with 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 the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with 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 the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with 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 the Executive Chef in managing his assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred

You will be responsible to assist with 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 the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with 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 Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with 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 Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.