Sous Chef (Butcher)

Role Overview: You will be an essential part of the friendly and professional team at Grand Hyatt Bali as a Sous Chef (Butcher). Your dynamic, outgoing, and enthusiastic nature along with a strong background in professional culinary will be highly valued. Your practical, operational, and administrative skills should be top-notch, and a flair for creativity is essential. Your leadership abilities will play a crucial role in managing the kitchen operation effectively. Key Responsibilities: - Assist with the efficient running of the department in accordance with Hyatt International's Corporate Strategies and brand standards - Play a key role in meeting employee, guest, and owner expectations - Manage the assigned kitchen operation as a successful independent profit center - Ensure maximum guest satisfaction by planning, organizing, directing, and controlling the kitchen operation and administration Qualifications Required: - Minimum of 2 years of experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with high standards - Experience in luxury international brands is preferred - Qualification in Kitchen Production or Management will be advantageous - Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is a must Additional Company Details: Omit this section as there are no additional details of the company mentioned in the job description.,