Executive Sous Chef at Grand Hyatt Bali

Job description

What is your passion? Whether you are into tennis, shopping, crafts, or karaoke, at Hyatt we are interested in YOU. At Hyatt, we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. In addition, we are looking for more people like this to join our friendly and professional team.

Now we are looking for a dynamic, outgoing, and enthusiastic – Executive Sous Chef with a strong background and experience in professional culinary, good practical, operational and adequate administrative skills with a flair for creativity are a must, and has a great leadership to join our energetic, enthusiastic, and passionate team at Grand Hyatt Bali

The goal of the Executive Sous Chef is to work directly with and in the absence of the Director of Culinary Operations to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

The Executive Sous Chef will be responsible as the Assistant Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

As an Executive Sous Chef, you will be reporting directly to the Director of Culinary - Operations and below are some of the key responsibilities:

· Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
· Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.
· Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
· Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
· Continuously seek ways to assist the Outlet management maximize their revenues and profits through Food and Beverage products.

Desired profile

Qualifications :

·  Minimum of 2 years’ experience at the culinary senior management level in a high volume business environment in reputable 5 star hotel/resort
·  Has a proven track of delivering passion and innovation in creating high-level quality and modern cuisine that is sustainable and is recognized in the market
·  Has excellent customer engagement and ability to drive the improvement of positive feedback and scores
·  Has excellent business acumen in both revenue centric and cost effective
·  Has strong leadership skills with an acute sense of good judgment and swift in performance improvement and strong operational strategy that is timely and hands-on
·  Has in-depth skills and knowledge in culinary and understanding of the profit & loss goals
·  Has the ability in balancing the administrative aspect, the team development and training delivery
·  Can thrive in a high-pressure environment and is highly flexible with the working hour and leaves
·  Is eloquent in English communication in both written and spoken
·  Is well versed in an event-client meetings, fulfilling the requests and provide recommendations
·  Is a role model in establishing a positive collaboration and communication with all stake holders
·  Is proficient in performing regular menu engineering and maintains an up-to-date market list, menu research and development with strong analytical skills taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
·  Is HACCP certified and well versed in food hygiene implementation in all kitchen areas with consistency and effective monitoring practices in line with the company policy and government regulations
·  Minimum of 3-year graduate from a reputable university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable