About the role
The Executive Chef will resume all the duties and responsibilities of a Department Head and will lead and operate a Culinary team of skilled chefs exemplifying the Hyatt’s purpose of “Care for people so they can be their best”. While leading the Culinary team the Executive Chef will adhere to Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. As a Production Manager for the Food and Beverage Department, The Executive Chef will ensure that all the outlets and banquets operate successfully, maintaining quality, hygiene and guest satisfaction whist being individually profitable.
The applicant should Ideally have attended apprenticeship or professional diploma in Food Production with Minimum 2 years work experience as Executive chef in a larger operation. The applicant should have Good practical and operational knowledge along with adequate administrative skills with a flair for creativity.