**Description:** * + Todevelop, propose, describe and price menus that are appropriate for theoutlet operation, the market and the desired business goals. + Toprepare and update the Outlet Kitchen’s Departmental Operations Manuals. + Toattend weekly Food and Beverage and Department Head Meetings, asscheduled. + Toconduct pre-shift briefings and regular communications meetings, ensuringthat they are effective and conducted as necessary. To maintain and utilise other departmental and associate communications channels, e.g. notice boards, log books, handover reports, etc. **Qualifications:** Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of 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. **Primary Location:** SA-2-Makkah **Organization:** Hyatt Regency Makkah Jabal Omar **Job Level:** Full-time **Job:** Culinary **Req ID:** MAK000088 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.