Sous Chef (Butcher)

Hyatt Regency Calgary; Provinsi Bali; On-site; USD 18.000 - 30.000; Full time

Job summary

Grand Hyatt Bali is seeking a dynamic Sous Chef (Butcher) to join their passionate kitchen team. The role demands operational excellence, creativity, and strong leadership skills, ensuring kitchen efficiency and high guest satisfaction. This position requires at least 2 years of Sous Chef experience in luxury dining environments, along with a solid foundation in kitchen safety practices and management.

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant.
• Experience in luxury international brands preferred.
• Comprehensive knowledge of hygiene practices is essential.

Responsibilities

• Assist with efficient running of the kitchen operation.
• Manage kitchen operations as a profit center.
• Ensure maximum guest satisfaction through planning and organizing.

Skills

Leadership

Creativity

Operational skills

Kitchen hygiene practices

Occupational health and safety standards

Education

Qualification in Kitchen Production or Management

Tools

MS Office

Recipe Maintenance System

Job description

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. At Hyatt, 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. In addition, we are looking for more people like this to join our friendly and professional team.

Now we are looking for a dynamic, outgoing, and enthusiastic – Sous Chef (Butcher) with a strong background and experience in professional culinary, good practical, operational and adequate administrative skills with a flair for creativity are a must , and has a great leadership to join our energetic, enthusiastic, and passionate team at Grand Hyatt Bali

The Sous Chef (Butcher) will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. 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.