We aim to create a culture that seeks to empower our teams by creating a safe and authentic environment through supporting each other’s individuality, being open-minded and inclusive.
Our team members should always feel valued, uplifted and trusted as individuals and in their respective roles. We value flexibility through listening to, and understanding what our team members need in order to create a balance between responsibilities at work and personal life.

We believe honesty is crucial, fun is always encouraged and equality is quintessential

Job discerption:
1. Sous chef will be responsible to assist with the efficient running of the department in line with Hyatt International’s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
2. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications
1. Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
2. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
3. You have a diploma in Culinary or something related to hospitality.