Executive Sous Chef Restaurant Operation

Grand Hyatt; Saudi Arabia; On-site; SAR 150,000 - 200,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to oversee the Food and Beverage Department. In this dynamic role, you will ensure the efficient operation of multiple restaurants while adhering to corporate strategies and brand standards. Your responsibilities will include guiding the culinary team and maintaining profitability across outlets. This position is perfect for a creative culinary professional with a strong operational background and a passion for delivering exceptional dining experiences. Join a prestigious hotel brand and make a significant impact in a vibrant culinary environment.

Qualifications

• Minimum 2 years as Executive Sous Chef or Chef de Cuisine in a large resort.
• Strong operational and administrative skills required.

Responsibilities

• Ensure efficient running of the department in line with brand standards.
• Guide Chef(s) de Cuisine in daily operations and profitability.

Skills

Food Production

Operational Management

Creativity

P&L Understanding

Education

Professional Diploma in Food Production

Job description

Organization - Grand Hyatt The Red Sea

Summary

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 Executive Sous Chef - Restaurants Operation is responsible to function as the Assistant Production Manager for the Food and Beverage Department, overlooking the different à la carte and specialty restaurants and acting as the person in charge in absence of the Executive Chef. You will guide the different Chef(s) de Cuisine in their daily operation, making sure that the outlets operate in accordance with the standards of the hotel, and that they are individually profitable.

Qualifications

Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years working experience as Executive Sous Chef, or Chef de Cuisine in a large resort with multiple outlet operation. Good practical, operational and adequate administrative skills with a flair for creativity as well as proficiency understanding individual and overall operating P&L's are a must.