Hyatt Chef de Cuisine in SYDNEY, Australia

* Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. * Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menus. * Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items. * Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. * Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. * Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.

* Qualification in Kitchen Production and Management * Extensive knowledge and hands on experience in Kitchen management, menu planning and operational skills * Good Computer Skills especially in MS Office, email and Recipe Maintenance System * Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards * Minimum two years work experience as Chef de Cuisine or 3-4 years as Sous Chef of a hotel or restaurant of good standards; preferably with experience in luxury international brands

Primary Location: AU-NS-Sydney
Organization: Park Hyatt Sydney
Job Level: Full-time
Job: Culinary
Req ID: SYD001325