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Chef de Cuisine (Local Only) - Hyatt House Kuala Lumpur Mont Kiara

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Industry : Hotels & Resorts

Department : Chefs-Kitchen

Location : Kuala Lumpur, Malaysia

Level : Management

Posted : 18 Dec 2024

Job Role : Executive Sous Chef

Recruiter : Hyatt Hotels

Job Ref : HOZ98681

Employment Type: Permanent

Job Type :

Validate Through : 2025-01-16

Salary Range (monthly): 2,000 to 8,000

Contact : HR Department

: Any

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef de Cuisine (Local Only) - Hyatt House Kuala Lumpur Mont Kiara

Description

Come and join us in our journey as we care for people so they can be their best! We believe that being your best is about being your true self - engaged, fulfilled and ready to take on the world.

Hyatt House Kuala Lumpur, Mont Kiara- will mark the first Hyatt House hotel in Malaysia and South East Asia. Located in Mont' Kiara, an affluent suburb located five kilometres from downtown Kuala Lumpur, the hotel will feature approximately 298 guestrooms, a three-meal restaurant, 3,100 square feet of meeting space, a fitness centre, and a sky pool. Scheduled to open in late 2017, the hotel will be part of a larger mixed use development, Arcoris Mont' Kiara, which will feature business suites, small home offices ("SoHo"), residential units, and a retail plaza.

We are currently looking for an experienced Chef de Cuisine to join us in this exciting journey.

This position reports to the hotel General Manager. This is a unique position, in that the person will be responsible for both the culinary department and also the food and beverage service department.

Hyatt House hotels and Hyatt Place hotels are part of the fastest growing segments within Hyatt in Asia Pacific. This is an exciting opportunity for a performance driven individual who wants to develop their career with Hyatt Hotels.

As the head of the kitchen and restaurant, you'll have the opportunity to exercise your expert knowledge, creativity and showcase your talents as a critical member of the hotel management team. You will lead and operate to ensure that the restaurant, events space and pool bar operate successfully, in accordance with Hyatt standards, and that they are individually profitable.

An individual with an entrepreneurial spirit and a passion for great food and service, you will be confident and driven in your approach. You are known for your ability to communicate and negotiate at all levels, are detail orientated and must be able to constantly maintain high service standards and problem-solve with employees and guests. Must be able to manage multiple priorities in a fast-paced environment and be constantly hands on and ready to lend expertise within other departments of the hotel.

Qualifications
Key Qualifications and requirements:

Demonstrate a passion and proven results for coaching and leading hotel team members to achieve team success

Previous hotel experience with hotel properties or serviced residences that have 150 employees is a must. Previous hotel pre-opening experience in kitchen and restaurants service, will be a significant added advantage

While being a chef is your primary expertise, you must also be able to demonstrate a good understanding of restaurant service and lead a team of restaurant assistant managers to ensure that service standards are constantly maintained at all times within the hotel.

Qualifications in Kitchen Production or Management will be required. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. If you have experience with a Halal Kitchen and HACCP, it will be an added advantage for you.

A minimum of 4 years or more work experience as a Chef de Cuisine or in a senior role within the kitchen of an international chain hotel and have led a team of associates.

Demonstrate the ability to effectively interact with people of diverse socioeconomic, cultural, and ethnic backgrounds

Fluent in written and spoken English and Bahasa Malaysia. Demonstrate the ability to use computer skills in MS office and Recipe Maintenance systems.

Demonstrate the ability to manage and lead the department to ensure proper fiscal cost and revenue management and timely and accurate reporting.

As a key hotel leader, the Chef de Cuisine must constantly be able to demonstrate key traits of - passion for people, creativity, and speed in task completion, service and implementing commercially sound decisions that benefit the greater good of the work environment.