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Our foundation in family goes back to 1957, when entrepreneur Jay Pritzker purchased the original Hyatt House motel. Pritzker and his brother, Donald, worked to grow the Hyatt brand, powered by their belief in the importance of family and care. As of March 31, 2020, Hyatt is a global hospitality company with 20 premier brands and more than 900 hotel, all-inclusive, and wellness resort properties in over 65 countries across six continents.With more than 127,000 colleagues across 65 countries, we embrace all cultures, races, ethnicities, genders, sexual orientations, ages, abilities, perspectives, and ways of thinking. Our culture is one that empowers every individual to be his or her best, and such authentic connection inspires the way we care for each other and for our guests.Be a part of something bigger. Enjoy life every day. Make a difference in the lives of those around you. Love where you work. Join a company that values respect, integrity, humility, empathy, creativity, and fun. With careers spanning the globe, your perfect opportunity awaits. Discover why Hyatt is consistently ranked one of the world’s best places to work.
Executive Sous Chef
Industry : Other Industry
Department : Chefs-Kitchen
Location : Hong Kong SAR, China
Level : Management
Posted : 16 Jul 2022
Job Role : Executive Sous Chef
Recruiter : Hyatt Hotels
Job Ref : HOZ15825
Employment Type: Permanent
Job Type :
Validate Through : 2022-09-08
Salary Details
Salary Description: Competetive Salary Offered
Job Description For Executive Sous Chef
Description
- You will be responsible forthe efficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.
- To function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.
Qualifications
- Ideally with an apprenticeship or professional diploma in Food Production.
- Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation.
- Good practical, operational and adequate administrative skills with a flair for creativity are a must.
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