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, maintaining profitability, meeting employee, guest, and owner expectations, and managing large kitchen operations while mentoring junior chefs. The position requires 8–10 years of culinary experience, at least 3 years in a leadership role, knowledge of international cuisines and modern culinary techniques, strong organizational and communication skills, and the ability to maintain high food quality and presentation standards.
