Sous Chef - Asian Cuisine

Summary

Sous Chef is 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 is responsible to assist the Executive Chef 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

• Ideally with an apprenticeship or professional diploma in Food Production.
• Minimum 2 years work experience as Sous Chef.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.