You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Chef de Cuisine is responsible to manage the assigned Italian kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Chef de Cuisine is responsible to manage the assigned Italian kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Minimum 2 years experience as Chef de Cuisine or Sous Chef in a Italian cuisine restaurant or hotel of good standards; preferably with experience in luxury international brands.

Extensive experience in Italian cuisine (preferably in fine dining or Michelin-starred restaurants).

Previous role as a CDC or Senior Sous Chef in a reputable restaurant or hotel with strong leadership skills and ability to manage kitchen operations efficiently.

Expertise inmenu development, food cost control, and kitchen hygiene standards (HACCP knowledge is a plus).

Ability totrain and develop a team while maintaining high culinary standards,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 System is preferred.

Minimum 2 years experience as Chef de Cuisine or Sous Chef in a Italian cuisine restaurant or hotel of good standards; preferably with experience in luxury international brands.

Extensive experience in Italian cuisine (preferably in fine dining or Michelin-starred restaurants).

Previous role as a CDC or Senior Sous Chef in a reputable restaurant or hotel with strong leadership skills and ability to manage kitchen operations efficiently.

Expertise inmenu development, food cost control, and kitchen hygiene standards (HACCP knowledge is a plus).

Ability totrain and develop a team while maintaining high culinary standards,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 System is preferred.