Executive Sous Chef | Creative Culinary Leader

Hyatt Hotels Corporation; Park City, Northern (UT, KY); Hybrid; USD 60,000 - 90,000; Full time

Job summary

Park Hyatt Phu Quoc in Phu Quoc, Vietnam, is seeking an Executive Sous Chef to join our culinary leadership team. The role involves overseeing culinary operations and ensuring alignment with the hotel standards.

The ideal candidate has pre-opening experience, a luxury resort background, and excellent English communication, with a track record of managing complex F&B operations.

Qualifications

• 3 years of experience in the same position.
• Pre-opening experience is preferable.
• Luxury background in resort and urban city.
• Good communication skills in both spoken and written English.

Responsibilities

• Assists in overseeing the preparation and update of individual Departmental Operations Manuals.
• Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Supports with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.
• Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
• Continuously seek ways to assist the Outlet management maximise their revenues and profits through Food and Beverage products.
• Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
• Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
• Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
• Oversees the quality and variety of food and beverages served in the Associate Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.
• Makes sure that all outlets and banquets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures and Minimum Standards.
• Replaces the Executive Chef in his/her absence in representing the Food and Beverage function on the hotel's Leadership Committee.

Skills

English communication

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

Executive Sous Chef (Vietnamese Candidate Only)

Park Hyatt Park Hyatt Phu Quoc VN - Kien Giang - Phu Quoc

Culinary

Department Head/Manager

Full-time

Local

Summary

Assists in overseeing the preparation and update of individual Departmental Operations Manuals.

Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

Supports with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.

Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

Continuously seek ways to assist the Outlet management maximise their revenues and profits through Food and Beverage products.

Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.

Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.

Oversees the quality and variety of food and beverages served in the Associate Restaurant, ensuing that this outlet is operated to the same standard as any other outlet.

Makes sure that all outlets and banquets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures and Minimum Standards.

Replaces the Executive Chef in his/her absence in representing the Food and Beverage function on the hotel's Leadership Committee.

Qualifications

3 years of experience in the same position

Pre-opening experience is preferable

Luxury background in resort and urban city

Good communication skills in both spoken and written English

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