Specialty Sous Chef - Latin Cuisine

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. The Specialty Sous Chef is responsible to assist the Chef de Cuisine or the Executive Sous Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Minimum 2 years' work experience as Sous Chef or 3 years as Chef de Partie in a hotel or large recognizable standalone restaurant brand with a strong accent on Latin American flavors; 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. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred. Candidates coming from Latin-American background, with previous GCC experience will have an advantage.

Minimum 2 years' work experience as Sous Chef or 3 years as Chef de Partie in a hotel or large recognizable standalone restaurant brand with a strong accent on Latin American flavors; 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. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred. Candidates coming from Latin-American background, with previous GCC experience will have an advantage.

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. The Specialty Sous Chef is responsible to assist the Chef de Cuisine or the Executive Sous Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.