Executive Sous Chef - Park Hyatt Kuala Lumpur

SummaryYou will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest and owner expectations. The Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. The Executive Sous Chef is expected to be on board in **February 2024**.**Qualifications**:- Ideally with an apprenticeship or professional diploma / degree in Culinary Education.- Work experience as Executive Sous Chef or Chef de Cuisine in international hotel / F&B establishment is essential, pre-opening experience would be an added advantage.- Excellent organizational, interpersonal and administrative skills.- Experience with training, basic financial management and customer service, proficient in general computer knowledge.