Sous Chef

The Sous Chef is responsible to assist the Chef de Cuisine in managing theassigned kitchen operation as a successful independent profit center, ensuringmaximum guest satisfaction, through planning, organizing, directing, andcontrolling the Kitchen operation and administration in line with HyattInternational''s Corporate Strategies and brand standards, whilst meetingemployee, guest and owner expectations.

- Minimum 2 years work experience as Sous Chef or3-4 years as Chef de Partie in a hotel or large restaurant with good standards;Preferably with experience in luxury international brands.
- Qualification inKitchen Production or Management will be an advantage.
- Comprehensive knowledgeof kitchen hygiene practices and occupational health and safety standards willbe essential. Computer Skills in MS Office, and Recipe Maintenance System ispreferred.