About the Role
Hyatt is guided by its purpose: to care for people so they can be their best. We are currently seeking a dynamic and experienced Chef de Cuisine - Banquets to lead our banquet kitchen operations as an independent profit centre. In this exciting role, you will ensure maximum guest satisfaction, operational efficiency, and financial success while upholding our world-renowned brand standards.
Key Responsibilities- Manage the daily operations of the banquets kitchen in alignment with Hyatt International standards and operating concepts.
- Ensure high standards of food production, quality, presentation, and consistency for all banquet events and functions.
- Control food and labour costs to operate within established budgetary guidelines and maximize profitability.
- Maintain strict compliance with health, safety, and hygiene regulations across all kitchen areas.
- Train, mentor, and supervise kitchen staff to foster a culture of excellence and continuous professional growth.
- Collaborate with the event and F&B teams to design innovative menus tailored to diverse guest preferences.
- Minimum of 2 years of experience as a Chef de Cuisine or Sous Chef in a reputable hotel or luxury international restaurant brand.
- Professional qualification in Kitchen Production, Culinary Arts, or Hospitality Management is strongly preferred.
- Comprehensive and up-to-date knowledge of kitchen hygiene practices and occupational health and safety standards.
- Proficiency in basic computer skills, including MS Office and recipe maintenance systems.
- Strong leadership, communication, and organizational abilities suited for a fast-paced environment.
- Competitive salary and performance-based incentives.
- Comprehensive healthcare and medical benefits.
- Global career development and continuous learning opportunities within the Hyatt portfolio.
- Staff accommodation and dining discounts across participating properties worldwide.