AlamatThe goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts.
The Chef de Cuisine is responsible to manage outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction and driving revenue while operating within budget, helping to ensure the financial success to maintain cost of the outlet. Manage other key culinary leadership rolls including supervisor and Sous Chefs. Understand and commit to HACCP Standard.
