You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Minimum 1 years work experience in French brasserie or French cuisine as Sous Chef or 2 years as Chef de Partie.
Formal Culinary Training, previous high standard Restaurant experience or 5 star hotel chain, extensive Food and Beverage knowledge.
Strong organizational skills, attention to detail, knowledge of Restaurant regulations.
Ability to work under pressure, self-motivated, creative with great problem-solving skills, strong verbal and written communication skills, exceptional Customer-Service skills.