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Hyatt Hotels Corporation seeks an Executive Chef to oversee the Food & Beverage division, ensuring efficient operation and profitability across all outlets and banquets. You will lead the culinary team, drive quality, and maintain Hyatt brand standards.
The role requires at least 2 years as Executive Chef or Executive Sous Chef in a larger operation, with strong leadership and creative capabilities to deliver exceptional guest experiences.
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"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."
You will be responsible forthe efficient running ofthe division in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.
The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
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.
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