Sous Chef - All Day Dining

- Minimum 2 years work experience as Sous Chef or 3 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

- Good command of English and computer skills

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

The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

- Monthly Service Charge
- Social Security
- Group Insurance (Health and Life)
- Meal
- Uniforms
- Provident Fund
- etc.
All excellent remuneration and benefit with high service charge will be offered to the successful candidate.