You will be responsible to provide an excellent and consistent level of service to your customers.
To prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.
Responsible for precise cutting, portioning, and preparation of meat and poultry as per the hotel standards, hygiene, and food safety standards.
Qualifications: 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge.
DCDP with formal culinary training, strong knowledge of meat cuts, HACCP norms, and experience in luxury hotel kitchens.
