Executive Chef

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

To function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

With a professional degree or diploma in Food Production. Minimum 2 years of work experience as Executive Chef, or Executive Sous chef/Head Chef in larger operation.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.