Sous Chef 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 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.
Hospitality background, Minimum 2 years working experience as Pastry Sous Chef or 3-4 years as Pastry Chef De Partie, Comprehensive knowledge of culinary hygiene practices and occupational health and safety standards will be essential, Good attitude and communication skill
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