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Summary
You will be responsible for the efficient running of the department in line with Hyatt International’s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations along with the Purpose of Hyatt. Must be in line with the Mission, Vision and complying with the values of the Global Hyatt.
To manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
The Chef De Cuisine will be responsible for the smooth and effective running of the F&B outlets kitchen and ensuring all hygienic standards are met. Will work and report to the Executive Sous Chef for the daily operations and run the department in the absence of the Executive Sous Chef.
Has good culinary skills, knowledge and multi national cuisine of various countries. Abel to lead the team, ensure trainings are done, recipes are created and followed, buffet is set up and menus are regularly updated. Brings rich variety and knowledge to the daily operational work.
Qualifications
Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of 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 including Word, Powerpoint and Excel is mandatory. Recipe Maintenance System is preferred.
Must have good language skills and command in English and Arabic.
Good knowledge of HACCP and Hygiene practices.
Flexible and able to adapt in various situations.
Must be already working in Saudi Arabia with a transferable IQAMA.
