Sous Chef - Greek \ Turkish Nationality
About the job
Summary
You will be 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 Sous Chef (Greek Turkish Nationality ) is responsible to manage the assigned kitchen as an independent profit centre, 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 and the below point:
Minimum 3 years experience as Sous Chef or 2 years as Chef de Partie with Greek or Turkish Cuisine knowledge 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, Ability to thrive in a high-pressure environment, Creative, innovative thinking.
You will be 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 Sous Chef (Greek Turkish Nationality ) is responsible to manage the assigned kitchen as an independent profit centre, 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 and the below point:
- Ensuring that all food meets the highest quality standards and is served on time.
- Coordinating kitchen staff, and assisting them as required.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Keeping track of new trends in the industry.
Minimum 3 years experience as Sous Chef or 2 years as Chef de Partie with Greek or Turkish Cuisine knowledge 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, Ability to thrive in a high-pressure environment, Creative, innovative thinking.
- Department: F&B kitchen
