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The Chef de Cuisine – Chinese Cuisine is responsible for managing the Chinese kitchen as an independent profit center while maintaining Hyatt International’s corporate strategies, brand standards, and food quality expectations. This role ensures authentic Chinese culinary execution, high guest satisfaction, strong team leadership, and operational excellence.

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The Chef de Cuisine – Chinese Cuisine is responsible for managing the Chinese kitchen as an independent profit center while maintaining Hyatt International’s corporate strategies, brand standards, and food quality expectations. This role ensures authentic Chinese culinary execution, high guest satisfaction, strong team leadership, and operational excellence.

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Education ExperienceMinimum 2 years as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; experiencea { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Proven experience specializing in authentic Chinese cuisine and traditional cooking techniques.a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Experience in 5‑star luxury hotels highly preferred

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Strong understanding of kitchen hygiene and occupational health safety standardsa { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Knowledge of HACCP and ISO 22000 food safety systems is an advantagea { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Excellent leadership, organizational, and communication skills.a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Expertise in authentic Chinese cooking techniques, including wok, dim sum, roasting, and regional specialties.a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Strong capability in supervising kitchen staff, coordinating daily tasks, and maintaining high culinary standardsa { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Ability to review menus, analyse recipes, control food and labour costs, and support menu pricing decisions.a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}

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Education ExperienceMinimum 2 years as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; experiencea { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Proven experience specializing in authentic Chinese cuisine and traditional cooking techniques.a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Experience in 5‑star luxury hotels highly preferred

a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}

Strong understanding of kitchen hygiene and occupational health safety standardsa { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Knowledge of HACCP and ISO 22000 food safety systems is an advantagea { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Excellent leadership, organizational, and communication skills.a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Expertise in authentic Chinese cooking techniques, including wok, dim sum, roasting, and regional specialties.a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Strong capability in supervising kitchen staff, coordinating daily tasks, and maintaining high culinary standardsa { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}Ability to review menus, analyse recipes, control food and labour costs, and support menu pricing decisions.a { text-decoration: none; color: #464feb;}tr th, tr td { border: 1px solid #e6e6e6;}tr th { background-color: #f5f5f5;}