Job Summary:

The Chef de Cuisine is responsible for managing the kitchen operations as an independent profit center, ensuring that all culinary activities align with Hyatt International's Corporate Strategies and brand standards. This role focuses on maximizing guest satisfaction, maintaining food quality, and operating within budget to ensure the financial success of the outlet.

Responsibilities:

• Oversee all kitchen operations, ensuring that food preparation meets quality and presentation standards.
• Manage and train kitchen staff, fostering a positive work environment and encouraging skill development.
• Develop and design menus that reflect the outlet’s concept and seasonal availability of ingredients.
• Monitor food costs, labor costs, and inventory levels to maintain profitability.
• Implement and enforce kitchen hygiene practices and occupational health and safety standards.
• Conduct regular inspections of kitchen equipment and facilities to ensure cleanliness and functionality.
• Collaborate with front-of-house management to enhance guest experiences and address feedback.
• Lead the preparation and execution of high-quality meals during service periods.
• Analyze financial reports to identify areas for improvement and implement cost-saving measures.
• Coordinate with suppliers and vendors to ensure timely delivery of quality ingredients.
• Innovate and test new recipes, ensuring consistency and excellence in culinary offerings.
• Organize and participate in special events, catering, and promotions as needed.

Requirements:

• Strong leadership and management skills with the ability to motivate a diverse team.
• Extensive knowledge of culinary techniques, food safety, and sanitation practices.
• Ability to work under pressure while maintaining attention to detail.
• Excellent communication and interpersonal skills to effectively interact with staff and guests.
• Proficiency in computer applications related to kitchen management and reporting.

Level of Education:

• Qualification in Kitchen Production or Management is preferred.

Work Hours:

• Full-time position with flexibility, including evenings, weekends, and holidays.

Experience in Months:

• Minimum 24 months as Chef de Cuisine or 36 months as Sous Chef in a high-standard hotel or restaurant, preferably with luxury international brands.