[Grand Hyatt Seoul] Chef de Cuisine - Event Kitchen(Banquet)

Organization- Grand Hyatt SeoulSummary You will be responsible for the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine – Events is responsible to manage the assigned 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.Qualifications Holds a culinary Diploma or equivalent. Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills. Must understand and be up-to-knowledge about current local and International food and beverage industry trends. Excellent communication, language and organizational skills with structured thinking process. Effective leader with excellent management and coaching skills and able to oversee an outlet kitchen operations. Good computer skills especially in MS Office, MS Outlook and Recipe Maintenance System. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards. Minimum of five years of experience as sous chef in large volume banqueting or Chef de Cuisine in an international hotel. Preferably with experience in luxury international brands.