Supervise theoutlet kitchen to ensure the culinary activities and standards are aligned with the corporate strategy and initiatives of Hyatt International.Interact with guests to understand their expectations and hence to provide excellent customer service.Work closely with Director of Food and Beverage and Executive Sous Chef to support all Food and Beverage marketing activities.Identify training needs and foster teamwork of the kitchen team.Supervise theoutlet kitchen to ensure the culinary activities and standards are aligned with the corporate strategy and initiatives of Hyatt International.Interact with guests to understand their expectations and hence to provide excellent customer service.Work closely with Director of Food and Beverage and Executive Sous Chef to support all Food and Beverage marketing activities.Identify training needs and foster teamwork of the kitchen team.Minimum 4years experience as Chef de Cuisine inupscale hotel orrestaurant.Strong leadership, organization and communication skills.Knowledge of HACCP systems and ISO 22000 is an advantage.Minimum 4years experience as Chef de Cuisine inupscale hotel orrestaurant.Strong leadership, organization and communication skills.Knowledge of HACCP systems and ISO 22000 is an advantage.