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 is responsible to manage the Banquet kitchen as an independent profit centre, in line with Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the Banquet department.
Qualifications
Thai nationality
Minimum 2 years experience as Chef de Cuisine or Sous Chef in banquet in a hotel of 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.
Good Computer Skills in MS Office, and Recipe Maintenance System is preferred.
Skills
International Standards
Food Preparation
Banquet Operations
Menu Costing
Occupational Health
Hospitality Management
Functions
Tour Operators Sub
Job Overview
Job Type:
Full-Time
Company
Hyatt Hotels Corporation
23 active jobs
Chicago
Industry:
Hospitality, Tourism & Travel
Application Closed
This job posting is no longer accepting applications.
