Executive Sous Chef

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 Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. 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 Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. Minimum 8–10 years of culinary experience, with at least 3 years in a leadership role. Strong knowledge of international cuisines and modern culinary techniques. Proven ability to manage large kitchen operations and mentor junior chefs. Excellent organizational and communication skills. Ability to maintain high standards of food quality and presentation. Minimum 8–10 years of culinary experience, with at least 3 years in a leadership role. Strong knowledge of international cuisines and modern culinary techniques. Proven ability to manage large kitchen operations and mentor junior chefs. Excellent organizational and communication skills. Ability to maintain high standards of food quality and presentation.