Executive Chef

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You will be responsible for the efficient running of the Culinary division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Culinary Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Qualifications

Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous Chef in a larger operation. Excellent practical, operational and adequate administrative skills with a flair for creativity are a must. Previous experience working in the Middle East and fluency in German/French/Spanish language would be ideal.