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.
To supervise the assigned station/section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards.
Ideally with a relevant diploma in Hospitality Industry, minimum qualification CAP/BEP.
Minimum 2 years work experience as Chef de Partie or 3 years as Demi Chef de Partie in a luxury hotel or large restaurant with good standards.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.