Head Chef
About the job
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.
To function as the Head Chef In Charge for the Food and Beverage Culinary Department, and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. Run the daily operations and ensure all the minimum breakfast buffet standards, a la carte outlet menus and buffet standards are consistently met and delivered. To run the team and ensure that Food Cost is in line, menus are prepared as per the latest trends and creativity is maximized. To run the F&B Division, in a productive manner with payroll in control, food procurement thoughtfully done and presentation and look is maximized, as per the local market trends.
Qualifications
Ideally with a university degree or diploma in Hospitality or Tourism management.
Minimum 2 years work experience as Executive Sous Chef or Head Chef in a large operation. Hotel experience required.
Good operational, administrative and interpersonal skills are a must, and banqueting experience an asset.
Must have good working knowledge of Microsoft Office (Word, Excel and Powerpoint).
Multi lingual and able to speak English and one more language.
Having good working knowledge in Middle East.
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.
To function as the Head Chef In Charge for the Food and Beverage Culinary Department, and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. Run the daily operations and ensure all the minimum breakfast buffet standards, a la carte outlet menus and buffet standards are consistently met and delivered. To run the team and ensure that Food Cost is in line, menus are prepared as per the latest trends and creativity is maximized. To run the F&B Division, in a productive manner with payroll in control, food procurement thoughtfully done and presentation and look is maximized, as per the local market trends.
Qualifications
Ideally with a university degree or diploma in Hospitality or Tourism management.
Minimum 2 years work experience as Executive Sous Chef or Head Chef in a large operation. Hotel experience required.
Good operational, administrative and interpersonal skills are a must, and banqueting experience an asset.
Must have good working knowledge of Microsoft Office (Word, Excel and Powerpoint).
Multi lingual and able to speak English and one more language.
Having good working knowledge in Middle East.
- Department: F&B kitchen
