Chef de Cuisine; Korean speciality

Chef de Cuisine (Korean speciality) – Grand Hyatt

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 role manages the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

• Efficiently run the department in line with Hyatt International's Corporate Strategies and brand standards.
• Meet employee, guest and owner expectations.
• Manage the kitchen as an independent profit centre in line with the outlet’s operating concept and Hyatt International standards.
• Ensure maximum guest satisfaction while operating within budget.
• Help ensure the financial success of the outlet.

• Minimum 2 years’ experience as Chef de Cuisine or 3+ years as a Sous Chef in a hotel or independent restaurant brand specializing in Korean cuisine, preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management is an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Basic computer skills in MS Office and recipe maintenance system.
• GCC experience is great, but not mandatory.

• Seniority level:
  Mid‑Senior level
• Employment type:
  
  Full‑time
• Job function:
  Management and Manufacturing
• Industry: Hospitality