EXECUTIVE SOUS CHEF

• Replaces the Executive Chef in his/her absence in representing the Food and Beverage function on the hotel's Leadership Committee.

• Assists in overseeing the preparation and update of individual Departmental Operations Manuals.

• Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

• Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.

• 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 associates.

• Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Executive Chef ensuring targets are met and costs are effectively controlled.

• Ensures that all Kitchen forms and reports are forwarded in time to the Corporate/Area Food and Beverage Departments.

• Ensures accurate maintenance of recipes, conversion recipes, yield tables and product specifications.

• Ensures that all guest contact culinary associates deliver the brand promise and provide exceptional guest service at all times.

• Ensures that associates also provide excellent service to internal customers in other departments as appropriate.

• Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.

• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Maintains positive guest and colleague interactions with good working relationships.

• Be demanding and critical when it comes to service standards.

• Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

• Ensures that each profit centre (e.g. Outlet, Banquets) is operated in line with maximising profit while delivering on the brand promise.

• Assists in the preparation of the Annual Business Plan for Culinary.

• Assists in monthly reforecast, involving the respective Heads of Department as appropriate.

• Assists in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.

• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

• Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

• Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.

• Continuously seek ways to assist the Outlet management maximise their revenues and profits through Food and Beverage products.

• Monitor and analyse the activities and trends of competitive restaurants, bars and other hotel’s banqueting departments.

• Ensure that all Outlet Management Teams and catering Department are fully aware of market needs and trends and that their products meet these requirements.

• Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

• Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

• Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

• Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Ensures that culinary associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

• Ensures that all associates are up-to-date with the availability of seasonal and new products on the market.

• Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.

• Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.

• Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.

• Ensure that all outlets and banquets are managed efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures and Minimum Standards.

• Monitor service and Food and Beverage standards in all outlets and banquets. Work with the Outlet Managers, banquet Service Manager and respective Chef de Cuisine to take corrective action when necessary.

• Conduct frequent and thorough inspections together with the Executive Assistant Manager of the Food and Beverage Operation.

• Frequently verify that only fresh products are used in Food and Beverage preparation.

• Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that Kitchen managerial associates follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.

• Oversees the punctuality and appearance of all Culinary associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

• Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

• Conducts annual Performance Development Discussions with associates and supports them in their professional development goals

• Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

• Supports the implementation of Hyatt Purpose, demonstrating and reinforcing Hyatt’s Values and Goal.

• Provides feedback on the results of the Colleague Engagement Survey and ensuring that the relevant changes are implemented.

• Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.

• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.

• Attends training sessions and meetings as and when required.

• Takes an active involvement in the welfare, safety, development and well-being of associates.

• Ensures that all guest and colleague interactions are positive and professional, showing humility and respect to guests, colleagues and all associates.

• Exercises responsible practices and personal behaviour at all times, positively representing the hotel Team and Hyatt International.

• Responds to requests to undertake any reasonable tasks and secondary duties and adjust to changes as dictated by hotel, industry and company.

• Service charges
• A balance 5-day workweek
• 12 complimentary nights at Hyatt Hotels worldwide
• Exclusive discounts on F&B and Friend & Family rates
• Duty meal and provided Uniforms
• Opportunities for career growth
• A Diverse & Inclusive workplace culture where you truly belong

• Strong background in international cuisine and banquet operations.

• Excellent knowledge of kitchen operations, menu planning, food cost control, and inventory management.

• Strong leadership and team management skills; ability to train, motivate, and develop staff.

• Creativity and innovation in menu development while maintaining consistency and quality.

• Strong organizational and time-management abilities, capable of working under pressure.

• Good communication skills in English (both written and verbal).

• Passion for culinary excellence and high attention to detail.

• Flexibility to work shifts, weekends, and holidays as required.

• Commitment to maintaining hygiene, safety, and sanitation standards.

Please submit your application via Hoteljob or via email to tam.nguyen[at sign]hyatt.com

Only suitable candidates will be contacted for an interview