Chef de Cuisine – Hotel Kitchen Lead

About the role

The Chef de Cuisine will lead the kitchen operations of a hotel outlet, ensuring alignment with Hyatt International’s corporate strategies and brand standards. This senior position is responsible for delivering exceptional guest experiences while managing the kitchen as an independent profit centre.

Key responsibilities

• Oversee daily kitchen operations, maintaining high standards of food quality, safety, and service.
• Manage budgeting, cost control, and financial performance of the outlet.
• Ensure compliance with hygiene, occupational health, and safety regulations.
• Lead, train, and motivate kitchen staff to achieve operational excellence.
• Coordinate menu planning and recipe maintenance in line with brand concepts.

Required profile

• Minimum 2 years experience as Chef de Cuisine or Sous Chef in a reputable hotel or restaurant.
• Experience with luxury international brands is preferred.
• Relevant qualification in Kitchen Production or Management is an advantage.
• Strong knowledge of kitchen hygiene and health‑safety standards.

Required skills

• Proficiency in MS Office.
• Familiarity with a Recipe Maintenance System.