Hyatt

Summary

You will be responsible in leading the culinary operations of the hotel's all-day dining restaurant, ensuring consistent food quality, presentation, hygiene and team performance. You will support the Chef de Cuisine in supervising kitchen associates, maintaining food cost controls and contributing to an exceptional guest dining experience across breakfast, lunch, dinner and special offerings.

Qualifications

• Minimum 2–3 years of experience as a Junior Sous Chef or Sous Chef in an all-day dining or high-volume kitchen in 5-Star Hotel.
• Strong knowledge of international cuisine, buffet presentation and modern cooking techniques.
• Proven leadership and team management skills.
• Ability to work under pressure in a fast-paced, multi-meal service environment.
• Excellent communication and organizational skills.
• Basic computer literacy and familiarity with kitchen systems and controls.
• Food Safety and Hygiene certification required.