Website Hyatt
Hyatt is a leading global hospitality company guided by its purpose – to care for people so they can be their best. With more than 160,000 colleagues across more than 70 countries, our culture is one that empowers every person to be their best, and such genuine connection inspires how we care for each other and for our guests. Our global teams are a mosaic of diverse cultures, ethnicities, genders, ages, and abilities that reflect the world we serve. We care for our colleagues with benefits and perks including travel perks, work-life benefits, training and upskilling opportunities, and personal wellbeing initiatives.
Summary
You will be responsible to assist with 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 Sous Chef – Pastry is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.
Qualifications
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.