Sous Chef - Cold Kitchen

You will be responsible to assist the Chef de Cuisine with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef – Cold Kitchen is responsible to assist the Chef de Cuisine 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.

• Holds a culinary Diploma or equivalent.

• Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills.

• Must understand and be up-to-knowledge about current local and International food and beverage industry trends.

• Has an outgoing personality that feels comfortable in interacting with guests and has an absolute “can-do” attitude when facing challenges.

• Excellent communication, language and organizational skills with structured thinking process.

• Effective leader with excellent management and coaching skills and able to oversee an outlet kitchen operations.

• Good computer skills especially in MS Office, MS Outlook and Recipe Maintenance System.

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

• Minimum of two to four years of experience as Sous Chef in an international hotel or reputable restaurant of good standards or 12 years of culinary experience.

• Preferably with experience in luxury international brands.