Duties and Responsibilities
MAIN PURPOSE OF THE JOB
To assist the Executive Chef in managing the Hotel Kitchens, with a particular emphasis on enhancing productivity levels of the Kitchens in accordance with Hyatt standards and criteria, whilst closely monitoring the management of utility/payroll costs to ensure they remain within acceptable guidelines. To support the Executive Chef in menu planning and/or menu reviews, analyzing food recipes and devising innovative recipes. To aid the Executive Chef in developing Kitchen skills and improving the effectiveness of all Kitchen staff through suitable training. coaching, and/or mentoring.


Qualifications and Experience
MINIMUM EDUCATIONAL STANDARDS REQUIRED
• A Degree or Diploma in culinary arts is required.
• Good problem-solving, administrative, and interpersonal skills are essential
WORK EXPERIENCE IN SIMILAR POSITION
• A minimum of 2 ycars working experience as a Chef de Cuisine or Head Chef in a casual restaurant or hotel.
The successful candidate will report to the Executive Chef.