In charge the menu planning, food cost control, and fresh, market-driven offerings that reflect the outlet’s concept and guest preferences.Supervises kitchen operations and staff to ensure consistent quality, efficiency, and adherence to hygiene and nutritional standards.Actively engages in team coaching, innovation, and guest satisfaction while reinforcing Hyatt’s values and responding to guest feedback.Ideally with a university degree or diploma in Culinary management.
Minimum 2 years of work experience in a similar managerial role at an international branded hotel.
Fluency in spoken and written English required.
Strong interpersonal skills, good problem solving and administrative skills.