Executive Chef

Hyatt Hotels Corporation; New York (NY); On-site; USD 80,000 - 100,000; Full time

Job summary

As Executive Chef at a leading hotel, you'll guide all culinary operations, infusing dishes with local flavors while ensuring quality and presentation across all dining outlets. You'll lead a talented team to create memorable dining experiences while meeting financial targets and upholding sustainability standards.

Qualifications

• 4+ years in senior culinary role or large operation.
• Strong leadership and administrative skills.
• Understand food cost control and waste management.

Responsibilities

• Oversee culinary operations and ensure quality standards.
• Lead and inspire the kitchen team for exceptional dining experiences.
• Assist in preparing the Food and Beverage budget and marketing efforts.

Skills

Leadership

Creativity

Communication

Customer Service

Food Cost Control

Education

Professional diploma or degree in Food Production

Job description

As Executive Chef at Park Hyatt Siem Reap, you will oversee all culinary operations, bringing the vibrant flavors of Siem Reap to life through locally inspired dishes and creative menu offerings. You will ensure quality, consistency, and exceptional presentation across all food outlets, while upholding the hotel's high standards for sustainability and locally sourced ingredients.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest, and owner expectations. The Executive Chef functions as the Head of Production for the Food and Beverage Department, ensuring that all outlets and banquets operate successfully, are profitable, and meet hotel standards.

• Lead and inspire a talented team to deliver exceptional dining experiences for breakfast, lunch, afternoon tea, and dinner, ensuring each meal is prepared to the highest standard with fresh, quality ingredients.
• Create and update menus, infusing creativity and passion for food while aligning with brand vision and guest expectations.
• Maximize productivity through effective multi-skilling, multi-tasking, and flexible scheduling to meet financial targets and guest satisfaction standards.
• Assist in preparing the annual Food and Beverage business plan and support marketing efforts to promote culinary offerings.
• Prepare and regularly update the Food and Beverage Departmental Budget in cooperation with the General Manager, ensuring targets are met and costs are controlled.

Qualifications

Qualification

• Professional diploma or degree in Food Production preferred.
• At least 4 years’ experience in a senior culinary role or in a large operation, with strong practical, operational, and administrative skills, and a flair for creativity.
• Strong qualities including high energy, entrepreneurial spirit, motivational leadership, proven track record in high-volume properties, effective communication, exceptional customer service, and ability to improve profitability.
• Excellent organizational, interpersonal, and administrative skills.
• Good communication with Corporate Staff.
• Strong understanding of food cost control, portioning, and waste management to maximize profitability.
• Service-oriented mindset with the ability to respond to guest requests and create memorable dining experiences.
• Ability to coach and counsel employees to meet Hyatt Service Standards and Procedures.