Description
The Executive Chef will lead the Culinary team and operate as a Department Head and Food and Beverage Production Manager. The role is responsible for running outlets and banquets, maintaining quality, hygiene, guest satisfaction, and individual profitability while following Hyatt International’s corporate strategies and brand standards. Applicants should ideally have an apprenticeship or professional diploma in Food Production and at least two years of work experience as an Executive Chef in a larger operation, along with practical and operational knowledge, administrative skills, and creativity.
