**Description:** Good understanding of a kitchen operation within the hotel. Practice the importance of producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has intermediate skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, cost control, basic communication and leadership skills and computer skills. **Qualifications:** + Culinary Diploma/ Associates Degree is required + At least 3 years’ experience in a hotel or large restaurant; international cuisine + In depth skills and knowledge of all kitchen operations + Possess strong leadership, communication, organization and relationship skills + Experience with training, basic financial management and customer service + Proficient in general computer knowledge + A true desire to exceed guest expectations in a fast paced customer service environment + Capable of producing a consistent product in a timely manner + Strong training and communication skills + Culinary education and/or on the job training, hotel experience preferred + Ability to stand for long periods. + Availability to work shifts including; nights, weekends and holidays. **Primary Location:** TT-TTI-Port of Spain **Organization:** Hyatt Regency Trinidad **Pay Basis:** Hourly **Job Level:** Full-time **Job:** Culinary **Req ID:** POR002246 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.