Summary

Responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

Responsible to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Qualifications

Ideally with a professional diploma or degree in Food Production.

Minimum 2 years work experience as Executive Chef?, or Executive Sous chef in larger operation.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.

2.00-5.00 Years