SOUS CHEF - WESTERN CUISINE ALL-DAY DINING

You will be responsible for assisting with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest, and owner expectations. The Sous Chef will assist the Chef de Cuisine in managing the assigned kitchen operation as a successful independent profit center. This involves ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. Key Responsibilities: - Assist the Chef de Cuisine in managing the kitchen operation - Ensure the kitchen operates efficiently as an independent profit center - Plan and organize kitchen activities - Direct and control kitchen staff - Maintain high standards of food quality and presentation - Ensure compliance with hygiene practices and safety standards - Collaborate with the culinary team to create memorable dining experiences - Train and develop kitchen staff in culinary skills - Monitor and manage kitchen inventory Qualifications Required: - Minimum 2 years of work experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with good standards - Experience in luxury international brands is preferred - Qualification in Kitchen Production or Management will be an advantage - Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards - Basic computer skills in MS Office and Recipe Maintenance System are preferred Note: The company mentioned in the job description is Hyatt International.,