Head Chef
À propos du poste
Summary
back-of-house nonkitchen areas back-of-house nonkitchen areas back-of-house nonkitchen areas
You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
Qualifications
back-of-house nonkitchen areas back-of-house nonkitchen areas back-of-house nonkitchen areas
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Head Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
back-of-house nonkitchen areas back-of-house nonkitchen areas back-of-house nonkitchen areas
You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
Qualifications
back-of-house nonkitchen areas back-of-house nonkitchen areas back-of-house nonkitchen areas
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Head Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
- Département: Restauration cuisine
