Sous Chef - Western Cuisine

Hyatt Hotels Corporation; Dubai; On-site; AED 240,000 - 300,000; Full time

Job summary

The Sous Chef - Western Cuisine at Hyatt Hotels Corporation supports the Chef de Cuisine in running a luxury hotel kitchen, ensuring guest satisfaction and brand standards. You will help manage planning, organization and daily operations with a focus on quality and service.

Integrity, safety, and adherence to Hyatt's culinary standards are essential as you contribute to a profitable kitchen and lead by example in a high-end hospitality setting.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards.
• 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.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
• Assist the Chef de Cuisine in managing assigned kitchen operation as a profitable center, ensuring guest satisfaction through planning, organizing, directing and controlling the kitchen operation and administration.

Skills

Sous Chef experience

Kitchen hygiene knowledge

Health & safety standards

MS Office

Recipe maintenance system

Education

Kitchen Production Qualification

Kitchen Management Qualification

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.

The Sous Chef - Western Cuisine is responsible to assist the Chef de Cuisine 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.

Qualifications

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with 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.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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