You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Sous Chef is responsible to function as the 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.

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Executive Sous Chef is responsible to function as the 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.

Expertise in Indonesian, Western and Italian cuisine

Minimum 2 years work experience as Executive sous chef or Chef de Cuisine in larger operation

Good practical, operational and adequate administrative skills with a flair of creativity

Ability to thrive in fast paced environment and maintain composure under Pressure

Expertise in Indonesian, Western and Italian cuisine

Minimum 2 years work experience as Executive sous chef or Chef de Cuisine in larger operation

Good practical, operational and adequate administrative skills with a flair of creativity

Ability to thrive in fast paced environment and maintain composure under Pressure