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

You will be responsible to asset the Pastry Chef with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef – Bakery Kitchen is responsible to assist the Pastry Chef 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 aculinary Diploma or equivalent.Extensiveknowledge and hands-on experience in Kitchen management, menu planning andoperational skills.Mustunderstand and be up-to-knowledge about current local and International foodand beverage industry trends.Has anoutgoing personality that feels comfortable in interacting with guests and hasan absolute “can-do” attitude when facing challenges.Excellentcommunication, language and organizational skills with structured thinkingprocess.Effectiveleader with excellent management and coaching skills and able to oversee anoutlet kitchen operations.Goodcomputer skills especially in MS Office, MS Outlook and Recipe MaintenanceSystem.Comprehensiveknowledge of kitchen hygiene practices and occupational health and safetystandards.Minimumof two to four years of experience as Sous Chef in an international hotel orreputable restaurant of good standards or 12 years of culinary experience.Preferablywith experience in luxury international brands.
Holds aculinary Diploma or equivalent.Extensiveknowledge and hands-on experience in Kitchen management, menu planning andoperational skills.Mustunderstand and be up-to-knowledge about current local and International foodand beverage industry trends.Has anoutgoing personality that feels comfortable in interacting with guests and hasan absolute “can-do” attitude when facing challenges.Excellentcommunication, language and organizational skills with structured thinkingprocess.Effectiveleader with excellent management and coaching skills and able to oversee anoutlet kitchen operations.Goodcomputer skills especially in MS Office, MS Outlook and Recipe MaintenanceSystem.Comprehensiveknowledge of kitchen hygiene practices and occupational health and safetystandards.Minimumof two to four years of experience as Sous Chef in an international hotel orreputable restaurant of good standards or 12 years of culinary experience.Preferablywith experience in luxury international brands.