Sous Chef: Hyatt Centric Kota Kinabalu

SummaryYou will be responsible to assist with 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 Sous Chef is responsible for assisting the Executive Sous Chef 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.**Qualifications**:Minimum 2 years of work experience as Sous Chef or 5 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands or Southeast Asia. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices, menu creativity and occupational health and safety standards will be essential. Basic computer skills in MS Office.