Executive Sous Chef Restaurant Operation

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-Restaurants Operation- is responsible to function as the Assistant Production Manager for the Food and Beverage Department, overlooking the different a la carte and specialty restaurants and acting as the person in charge in absence of the Executive Chef. You will guide the different Chef(s) de Cuisine in their daily operation, making sure that the outlets operate in accordance with the standards of the hotel, and that they are individually profitable.

Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years working experience as Executive Sous Chef, or Chef de Cuisine in large resort with multiple outlet operation. Good practical, operational and adequate administrative skills with a flair for creativity as well as proficiency understanding individual and overall operating P&L's are a must.