Organization- Hyatt Regency Kuala Lumpur at KL Midtown
Summary
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 Chef De Cuisine - All Day Dining is responsible to assist the Executive Chef/Executive Sous Chef in running the All Day Dining kitchen as an independent profit center, in line with the outlet's operating concept and Hyatt Hotels Corporation standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
Qualifications
- Certificate or Diploma in Culinary Arts.
- Knowledge of food safety and hygiene standards (eg: HACCP) or relevant certifications.
- 2-3 years in a supervisory or leadership role, such as Sous Chef or Chef De Cuisine in hospitality industry.
- Excellent team management, leadership skills and the ability to work in a fast-paced & high-pressure environment.
