Sous Chef - Bakery

Grand Hyatt Hong Kong, the flagship Grand Hyatt hotel in Asia Pacific and is situated on the waterfront on Hong Kong Island, commands views of Victoria Harbour and the Tsim Sha Tsui skyline. We have 542 guestrooms and suites, as well as 11 world-class restaurants and bars that offer superlative and unique dining options. An extensive range of leisure facilities includes Plateau Spa, which provides residential rooms and suites and results-oriented treatments. A total of 22 multi-purpose event venues are available to cater to events and meetings of all sizes and continues to be the chosen location for the city’s most lavish society weddings, glamorous gala balls and prestigious events.

Summary

• You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
• To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• 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.

Application Details What we offer:

• Care: A supportive and caring environment where diversity and inclusion are embraced.
• Development: Immense learning opportunities to equip and grow yourself.
• Well-being: Prioritize well-being and bring positivity at work and in life.

For more information, please contact the Human Resources Department at 2584-7002 / WhatsApp 9867-5133 / facsimile: 2802-0068.