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.
The Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.
Ideally with a university degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Assistant Director of F&B, or Senior Restaurant Manager in larger operation.
Good operational, administrative and interpersonal skills are a must, and banqueting experience an asset.