Chef de Cuisine – The Glasshouse Kitchen - Park Hyatt Shenzhen (Expatriate)

Summary

·         The Chef de Cuisine is 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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit center, 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.

·         Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.

·         Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

·         Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

·         Devises special dishes and develops innovative recipes.

·         Through hands-on management, supervises closely all Outlet Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.

 

Qualifications

·         Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of 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.