Chef de Cuisine - Herbs & Spice (Village Square)

• Managing food and labor costs, and ordering food supplies based on seasonal business requirements.

• Monitoring and tasting the quality of dishes at all stages of preparation and presentation.

• Communicating, training, and demonstrating techniques to both kitchen and front-of-house staff, and advising on cooking procedures to fit the restaurant’s concept.

• Responsible for teamwork and collaboration with other hotel kitchens, including banquet, MICE, and event operations.

• Filling in where needed to ensure guest service standards and efficient operations for Park Hyatt.

• Must be able to handle high-volume production and manage a large team during breakfast, lunch, and dinner rushes.

• Collaborating with restaurant management to develop marketing strategies and promotions.

• Maintains a positive attitude and works well with others — teamwork and cooperation are essential.

• Completes all opening and closing duties as assigned for the restaurant.