United States
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.
Industry : Hotels & Resorts
Department : Chefs-Kitchen
Location : Kota Kinabalu, Malaysia
Level : Management
Posted : 16 Jul 2025
Job Role : Executive Sous Chef
Recruiter : Hyatt Hotels
Job Ref : HOZ25970
Employment Type: Permanent
Job Type :
Validate Through : 2025-08-14
Salary Description: Competetive Salary Offered
Description
At Hyatt, we care for people so they can be their best.
Our commitment to care begins with you, because you are the heart of Hyatt. We foster an inclusive environment that prioritizes your well-being, supports your growth, and helps you thrive both personally and professionally. At Hyatt, empathy is a value and a way of life.
You will be responsible for assisting in the efficient operation of the Employee Kitchen Restaurant, in line with Hyatt International's corporate strategies and brand standards, while meeting the expectations of employees, guests, and owners. The Junior Sous Chef is accountable for managing the Employee Kitchen Restaurant as an independent outlet, ensuring maximum satisfaction through the effective menu planning, organization, direction, and control of kitchen operations and administration.
Qualifications
Minimum of 3 years' experience as a Chef de Partie, specifically in an employee canteen kitchen within a hotel or a high-volume restaurant with recognized standards. Experience with luxury international hotel brands is preferred. A formal qualification in Kitchen Production is an advantage. Strong knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer proficiency, particularly in Microsoft Word and Excel. Proficiency in both verbal and written English is required.
Rishi star
Mumbai, India
Awesome hotel !!