Chef de Cuisine

5 Jun 2026 Chef de Cuisine – Mediterranean ADD at Hyatt

• Lead and manage all culinary operations of the Mediterranean ADD outlet, including breakfast, lunch, dinner, and special functions. • Develop, execute, and continuously refine Mediterranean menus with a strong Levant influence, ensuring authenticity, balance, and broad guest appeal. • Ensure the highest standards of food quality, taste, presentation, and consistency across all service periods. • Create, standardize, and maintain recipes and technical sheets, ensuring portion control and cost accuracy. • Manage kitchen staffing, scheduling, performance evaluations, and ongoing training. • Mentor and develop Sous Chefs, Chef de Parties, and junior kitchen staff. • Maintain strict compliance with food safety, hygiene, and sanitation standards (HACCP) and hotel policies. • Oversee purchasing, inventory control, and storage procedures. • Monitor food cost, labour cost, waste, and productivity to meet budgeted targets. • Collaborate with F&B management, banquet teams, and other outlets for events, promotions, and hotel‑wide initiatives. • Drive culinary innovation while maintaining brand identity and guest satisfaction. • Represent the kitchen professionally in guest interactions, tastings, and internal meetings. • Professional culinary degree or equivalent formal training. • Advanced training or specialization in Mediterranean cuisine; Levant cuisine training strongly preferred. • Minimum 7–10 years of culinary experience, with at least 2–3 years as Chef de Cuisine or Senior Sous Chef.