At Hyatt, we care for people so they can be their best.

Our commitment to care begins with you, because you are the heart of Hyatt. We foster an inclusive environment that prioritizes your well-being, supports your growth, and helps you thrive both personally and professionally. At Hyatt, empathy is a value and a way of life.

You will be responsible for assisting in the efficient operation of the Employee Kitchen Restaurant, in line with Hyatt International’s corporate strategies and brand standards, while meeting the expectations of employees, guests, and owners. The Junior Sous Chef is accountable for managing the Employee Kitchen Restaurant as an independent outlet, ensuring maximum satisfaction through the effective menu planning, organization, direction, and control of kitchen operations and administration.

At Hyatt, we care for people so they can be their best.

Our commitment to care begins with you, because you are the heart of Hyatt. We foster an inclusive environment that prioritizes your well-being, supports your growth, and helps you thrive both personally and professionally. At Hyatt, empathy is a value and a way of life.

You will be responsible for assisting in the efficient operation of the Employee Kitchen Restaurant, in line with Hyatt International’s corporate strategies and brand standards, while meeting the expectations of employees, guests, and owners. The Junior Sous Chef is accountable for managing the Employee Kitchen Restaurant as an independent outlet, ensuring maximum satisfaction through the effective menu planning, organization, direction, and control of kitchen operations and administration.

Minimum of 3 years’ experience as a Chef de Partie, specifically in an employee canteen kitchen within a hotel or a high-volume restaurant with recognized standards. Experience with luxury international hotel brands is preferred. A formal qualification in Kitchen Production is an advantage. Strong knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer proficiency, particularly in Microsoft Word and Excel. Proficiency in both verbal and written English is required.

Minimum of 3 years’ experience as a Chef de Partie, specifically in an employee canteen kitchen within a hotel or a high-volume restaurant with recognized standards. Experience with luxury international hotel brands is preferred. A formal qualification in Kitchen Production is an advantage. Strong knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer proficiency, particularly in Microsoft Word and Excel. Proficiency in both verbal and written English is required.