Chef de Cuisine at Hyatt

About The Role

• The Chef de Cuisine is responsible for managing a specific kitchen or culinary outlet within the hotel. This role ensures the delivery of high-quality food, consistency in preparation, and adherence to brand standards while supporting operational efficiency and guest satisfaction

Key Responsibilities
Kitchen Operations

• Oversee daily kitchen operations for assigned outlet(s).
• Ensure consistency in food preparation, presentation, and portion control.
• Maintain high standards of cleanliness, organization, and hygiene.

Food Quality & Standards

• Ensure all dishes meet established recipes and quality benchmarks.
• Conduct regular quality checks and tastings.
• Maintain compliance with food safety standards and HACCP guidelines.

Menu Planning & Development

• Collaborate with the Executive Chef on menu creation and updates.
• Introduce innovative dishes aligned with market trends and guest preferences.
• Ensure menus are cost-effective and profitable.

Team Leadership & Training

• Supervise, train, and mentor kitchen staff.
• Conduct daily briefings and ensure proper staff scheduling.
• Promote teamwork, discipline, and a positive kitchen culture.

Cost Control & Inventory Management

• Monitor food costs, wastage, and portion control.
• Manage inventory levels, ordering, and stock rotation (FIFO).
• Ensure proper storage and handling of all food items.

Health, Safety & Compliance

• Ensure adherence to hygiene, sanitation, and safety regulations.
• Maintain proper documentation for audits and inspections.
• Enforce safe kitchen practices at all times.

Guest Experience

• Ensure timely and efficient service during operations.
• Address guest feedback and special dietary requirements.
• Support banquet and special event operations when required.

Qualifications

• Diploma or Degree in Culinary Arts or related field.
• Minimum of 5–8 years’ culinary experience, with at least 2–3 years in a supervisory role.
• Strong knowledge of international and local cuisine.
• Experience in luxury or upscale hotel operations preferred.
• Candidates must have international experience in Europe or the Middle East