Description:To supervise the assigned station/section of the outlet kitchen, to prepare a consistent, high-quality product, and ensure courteous, professional, efficient, and flexible service that supports the outlet’s operating concept and Hyatt International standards.Qualifications:Minimum 2 years of work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office and Recipe Maintenance Systems are preferred.
