Chef

Overview

CHEF DE CUISINE (TRANSFERABLE IQAMA ONLY WITHIN SAUDI ARABIA)

RecapYou will certainly be responsible for the reliable running of the department according to Hyatt International's Corporate Methods and brand name criteria, whilst conference worker, visitor and proprietor expectations along with the Function of Hyatt. Need to remain in line with the Mission, Vision and abiding by the values of the International Hyatt. To handle the appointed kitchen as an independent profit centre, in accordance with the electrical outlet's operating principle as well as Hyatt International criteria, making sure optimum visitor complete satisfaction while operating within budget plan, aiding to guarantee the monetary success of the electrical outlet. The Chef De Food will be in charge of the smooth and also efficient running of the F&B outlets cooking area as well as guaranteeing all sanitary standards are met. Will function as well as report to the Exec Chef for the daily procedures and run the division in the lack of the Executive Chef. Has great culinary skills, knowledge as well as multi nationwide food of different countries. Able to lead the group, make sure trainings are done, dishes are developed and adhered to, buffet is established and also food selections are frequently upgraded. Brings rich selection and expertise to the day-to-day functional work.

Responsibilities

• Be responsible for the reliable running of the department according to Hyatt International's Corporate Methods and brand name criteria, whilst conference worker, visitor and proprietor expectations along with the Function of Hyatt.
• Remain in line with the Mission, Vision and values of Hyatt International.
• Handle the appointed kitchen as an independent profit centre, in accordance with Hyatt International criteria, ensuring optimum guest satisfaction while operating within budget and aiding to guarantee the financial success of the outlet.
• Ensure the smooth and efficient running of the F&B outlets kitchen and guarantee all sanitary standards are met.
• Work with and report to the Exec Chef for daily operations and run the division in the absence of the Executive Chef.
• Demonstrate strong culinary skills, knowledge of multinational cuisines, and the ability to lead the team, conduct trainings, develop dishes, establish buffets, and regularly upgrade menus.

Qualifications

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