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 kitchen, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest and employee satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Minimum 2 years in same position working experience in a 5 star Hotel or company size of minimum 400 pax.

Strong in breakfast operations and Indonesian & Asian culinary background.

Hands on work ethic and entrepreneurial mindset.

Strong communication skills between departments Culinary / Human resources department / other departments.

Able to lead a culinary and service team up to 10 pax.

Confident to communicate in English, have hygiene knowledge.