You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Sous Chef- Hotel Operations- is responsible to function as the Assistant Production Manager for the Food and Beverage Department in the Banquet and Event space, as well as with In Room Dining and Commissary production. You will be in charge of ensuring that all banquets, IRD and internal productions operate successfully, in accordance with the standard of the hotel. Liase permanently with Exec Chef for banquet and IRD menu updates.
Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years' work experience as Executive Sous Chef, or Chef de Cuisine in a large banquet resort operation. Previous experience in the GCC is highly valued, but not a must. Ability to manage large brigades and look after multiple outlets while showing good practical, operational and administrative skills with a keen eye for detail and with ability to train others, is a must.