Latest Jobs 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

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About The Role

• The Pastry Chef is responsible for leading the pastry and bakery operations of the hotel, ensuring the production of high-quality pastries, desserts, breads, and baked goods. This role focuses on creativity, consistency, and cost efficiency while maintaining Hyatt brand standards and delivering exceptional guest experiences.

Key Responsibilities
Pastry Operations

• Oversee daily operations of the pastry kitchen and bakery.
• Ensure consistent preparation and presentation of all pastry and dessert items.
• Coordinate production for restaurants, banquets, and in-room dining.

Product Quality & Innovation

• Develop and update dessert menus in collaboration with the Executive Chef.
• Create innovative and seasonal offerings aligned with market trends.
• Ensure all products meet quality, taste, and presentation standards.

Team Leadership & Training

• Supervise, train, and mentor pastry kitchen staff.
• Conduct daily briefings and ensure proper scheduling.
• Maintain a motivated, disciplined, and productive team.

Cost Control & Inventory Management

• Monitor food cost, wastage, and portion control.
• Manage inventory, ordering, and stock rotation (FIFO).
• Ensure efficient use of ingredients and minimize waste.

Hygiene, Safety & Compliance

• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP).
• Maintain cleanliness and organization of the pastry kitchen.
• Comply with all health and safety regulations.

Guest Experience

• Ensure timely delivery of desserts during service.
• Handle special requests, dietary requirements, and VIP amenities.
• Support special events, weddings, and themed functions.

Collaboration

• Work closely with F&B, banquet, and service teams.
• Support overall hotel culinary initiatives and promotions.

Qualifications

• Diploma or Degree in Pastry Arts, Culinary Arts, or related field.
• Minimum of 5–8 years’ experience in pastry operations, with at least 2–3 years in a supervisory role.
• Strong knowledge of baking, confectionery, chocolate work, and dessert plating.
• Experience in luxury or upscale hotel operations preferred.
• Candidates must have international experience in Europe or the Middle Eas

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About The Role

• The Executive Chef is responsible for overseeing all culinary operations within the hotel, ensuring the highest standards of food quality, creativity, hygiene, and guest satisfaction. This role leads kitchen teams across multiple outlets, maintains brand standards, drives financial performance, and delivers exceptional dining experiences aligned with Hyatt’s service culture.

Key Responsibilities
Culinary Leadership & Operations

• Direct and supervise all kitchen operations including restaurants, banquets, in-room dining, lounges, and specialty outlets.
• Create innovative menus that reflect Hyatt brand positioning and local/global culinary trends.
• Ensure consistent food quality, presentation, and flavor across all outlets.
• Oversee daily production schedules and ensure smooth kitchen workflows.

People Management

• Recruit, train, mentor, and motivate kitchen staff at all levels.
• Conduct regular performance evaluations and succession planning.
• Promote a collaborative, positive, and safety-driven work environment.
• Develop chefs and supervisors to uphold Hyatt culinary standards.

Financial Management

• Develop and manage food cost budgets, labor costs, and operating expenses.
• Implement cost control strategies, inventory management, and waste reduction.
• Work closely with purchasing to source high-quality ingredients at optimal value.
• Contribute to revenue enhancement through menu engineering and seasonal promotions.

Hygiene, Safety & Compliance

• Ensure all kitchens operate in full compliance with Hyatt and local health & safety regulations.
• Oversee HACCP implementation and food safety audits.
• Maintain highest standards of cleanliness, equipment maintenance, and sanitization.

Guest Experience & Brand Standards

• Engage with guests to gather feedback and tailor culinary offerings.
• Uphold Hyatt brand integrity in all aspects of food service.
• Lead culinary contributions for VIP, corporate, and special events.

Cross-Department Collaboration

• Partner closely with F&B Director, Outlet Managers, Banquet Teams, and Sales & Marketing.
• Support event planning, menu design for conferences, weddings, and special functions.
• Coordinate with engineering for kitchen maintenance and upgrades.

Qualifications

• Degree or diploma in Culinary Arts or Hotel Management.
• Minimum 8–12 years of culinary experience, with at least 3–5 years as Executive Chef or Senior Sous Chef in a luxury hotel environment.
• Previous experience in an international hotel brand preferred.