Description
The Executive Sous Chef will assist in running the kitchen department in line with Hyatt International's corporate strategies and brand standards, while meeting employee, guest, and owner expectations. The role is responsible for managing food cost, inventory, budgeting, kitchen hygiene, occupational health and safety, team leadership, communication with suppliers and guests, and basic computer and recipe-maintenance tasks. The position requires at least two years of experience as an Executive Sous Chef or Chef de Cuisine in a larger operation, preferably in a luxury international brand, and is open only to Malaysian nationals.
