Sous Chef - Banquet (Cold Kitchen)

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, and Recipe Maintenance System is preferred.

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.- The Sous Chef is responsible 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.

- 5 days working
- 2 free meals per day
- Uniform
- Service charge
- Social security
- Life & Health insurance
- Provident Fund
- Complimentary stay in Hyatt worldwide