Executive Sous-Chef Banqueting/Catering
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 Sous Chef executive Banquets/Catering for the Food and Beverage Department, and to ensure that the banquets / catering operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.
Ideally with an apprenticeship or professional diploma in Food Production.
Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation or in catering.
Good practical, operational and adequate administrative skills with a flair for creativity are a must.