To manage the assigned kitchen in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget and helping to ensure the financial success of the outlet.
Minimum of 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards and must display the below creteria;
Should be spanish " Preferably from Granada or Andalucia region"
Must be confident with Spanish / local specialities
Should be confident to work with different nationalities in the kitchen
Experience in running restaurants
Should feel confident to talk to guest
Able to Adapt to different culture