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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.
To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
The Sous Chef will be required to run the Main Hot Kitchen and other assigned areas of the Culinary. Must ensure hygiene standards are followed, training for colleagues is done and menus creativity, recipes and operations is smoothly running. Must complete the given tasks duly for the Culinary department.
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 including Microsoft Word, Excel and Powerpoint is a must.Recipe Maintenance System is preferred.
Good command of English and Arabic is a must. Any other language is a plus.
Good knowledge and understanding of HACCP and hygiene practices.
Must be already working in Saudi Arabia with a transferable IQAMA.
