Job Summary:

The Chef de Cuisine is responsible for overseeing the efficient operation of the kitchen, ensuring compliance with Hyatt International's Corporate Strategies and brand standards. This role involves managing the kitchen as an independent profit center, focusing on maximizing guest satisfaction and financial performance while maintaining high-quality food production.

Responsibilities:

• Manage all aspects of kitchen operations, including staff management, menu planning, and food preparation.
• Ensure the quality and consistency of dishes served, adhering to the outlet’s operating concept and Hyatt International standards.
• Train, mentor, and evaluate kitchen staff to foster skill development and team collaboration.
• Maintain inventory control, including ordering and managing food supplies, to minimize waste and reduce costs.
• Develop and implement seasonal menus that reflect current culinary trends and guest preferences.
• Monitor kitchen hygiene practices and ensure compliance with occupational health and safety regulations.
• Collaborate with the front-of-house team to ensure seamless service and guest satisfaction.
• Conduct regular inspections of kitchen equipment and facilities to ensure proper maintenance and safety standards.
• Analyze financial reports to identify areas for improvement and implement strategies for enhancing profitability.
• Lead and participate in special events and promotions, showcasing culinary creativity and innovation.

Requirements:

• Proven leadership and management skills with the ability to inspire and motivate kitchen staff.
• Extensive knowledge of culinary techniques, food presentation, and current industry trends.
• Strong financial acumen, including budgeting, forecasting, and cost control.
• Excellent communication and interpersonal skills for effective collaboration with team members and guests.
• Proficiency in kitchen management software and basic computer skills, including MS Office.

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 of experience as Chef de Cuisine or 48 months as Sous Chef in a high-standard hotel or restaurant, preferably within luxury international brands.