Sous Chef (Butcher)

Organization

Grand Hyatt Bali

Summary

What is your passion? Whether you are into tennis, shopping, crafts, or karaoke, at Hyatt we are interested in YOU. We employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. We are looking for more such passionate individuals to join our friendly and professional team.

We are currently seeking a dynamic, outgoing, and enthusiastic Sous Chef (Butcher) with a strong background and experience in professional culinary arts. Good practical, operational, and administrative skills, along with a flair for creativity and strong leadership qualities, are essential. Join our energetic, enthusiastic, and passionate team at Grand Hyatt Bali.

Responsibilities

The Sous Chef (Butcher) will be responsible for assisting with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest, and owner expectations. This role involves supporting the Chef de Cuisine in managing the assigned kitchen operation as a successful profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration.

Qualifications

• Minimum 2 years of work experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with high standards, 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 is essential.
• Basic computer skills in MS Office and Recipe Maintenance System are preferred.