Jobs at Hyatt

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 

• 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.
• 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.

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About the role

• The Director of Food & Beverage is responsible for overseeing all Food and Beverage operations within the hotel, ensuring exceptional guest experiences, operational efficiency, and profitability.
• This role provides strategic leadership across restaurants, bars, banquets, room service, and catering operations while maintaining brand standards and driving revenue growth.

Key Responsibilities
Operational Leadership:

• Direct and manage all F&B outlets, including restaurants, bars, banquets, and in-room dining.
• Ensure service excellence aligned with brand standards.
• Monitor daily operations to maintain high quality, hygiene, and guest satisfaction.

Financial Management:

• Develop and manage annual budgets, forecasts, and financial plans.
• Analyze revenue, costs, and profitability; implement cost-control measures.
• Drive revenue through innovative promotions, menu engineering, and upselling strategies.

Guest Experience:

• Ensure consistent delivery of exceptional guest service.
• Handle VIP guests, complaints, and special requests professionally.
• Monitor guest feedback and implement improvements.

Team Leadership & Development:

• Recruit, train, and develop F&B team members.
• Conduct performance evaluations and coaching.
• Foster a positive work environment aligned with company culture.

Menu & Concept Development:

• Collaborate with Executive Chef on menu planning and innovation.
• Ensure menus meet market trends, quality standards, and profitability targets.

Compliance & Safety:

• Ensure adherence to health, safety, and hygiene regulations.
• Maintain compliance with local laws and company policies.

Sales & Marketing Collaboration:

• Work with Sales & Marketing to drive F&B promotions, events, and banquets.
• Develop strategies to increase market share and brand visibility.

Qualifications & Requirements

• Bachelor’s degree in hospitality management, Business Administration, or related field.
• Minimum of 8–10 years’ experience in Food & Beverage operations, with at least 3–5 years in a leadership role.
• Strong financial acumen and operational expertise.
• Excellent leadership, communication, and interpersonal skills.
• Proven ability to drive revenue and manage large teams.
•  Candidates must have international experience in Europe or the Middle East.

Remuneration
And we offer a great range of benefits, including:

• Long term career growth opportunities
• A motivated and connected team
• 12 complimentary nights (per year) in other Hyatt properties around the world as well as colleague rates and discounts
• And a company that truly cares.