Description
The Executive Sous Chef will run the Food and Beverage department in line with Hyatt International's corporate strategies and brand standards, serving as the Assistant Production Manager. The role is responsible for ensuring outlets and banquets operate successfully, meet hotel standards, and remain individually profitable. The position requires an apprenticeship or professional diploma in Food Production, at least two years of experience as an Executive Sous Chef or Chef de Cuisine in a larger operation, and practical, operational, and administrative skills with creativity.
