SOUS CHEF - ALL DAY DINNING ( ASIAN CUISINE)
Skills
About This Role
About Hyatt
At Hyatt, care connects us.
It all starts with people who care.
We believe in the power of belonging – making people feel at home no matter where they are in the world.
We turn trips into journeys, encounters into experiences, and jobs into careers.
Join a team that is making travel more human, connected, and sustainable.
Here, everyone’s role matters.
Opportunities are yours to shape, and your individuality is celebrated.
The Role
As **Sous Chef – All Day Dining (Asian Specialty)**, you will oversee the culinary operations of the all-day dining restaurant, specializing in authentic and contemporary Asian cuisine.
Your role
is vital in delivering exceptional dining experiences, ensuring consistency, creativity, and quality in every dish while upholding Hyatt’s standards of excellence.
Responsibilities include
- Supervise daily kitchen operations for the all-day dining outlet, with a focus on Asian cuisine
- Plan and execute diverse menus featuring a range of Asian specialties (e.g., Southeast Asian, Chinese, Japanese, or fusion concepts) with authenticity and innovation.
- Ensure strict compliance with food safety, hygiene, and sustainability standards.
- Train, mentor, and lead kitchen team members to maintain high performance, efficiency, and consistency.
- Monitor inventory levels, control food costs, and coordinate with suppliers to ensure quality ingredients.
- Maintain exceptional standards of food presentation, taste, and portioning at all times.
- Collaborate with the culinary leadership team to develop seasonal promotions and new menu concepts.
- Support initiatives that promote sustainability, wellness, and responsible sourcing within the kitchen.
What We Offer
At Hyatt, we open doors.
There’s a home for every stage of your career.
With us, you’ll discover a career you didn’t know existed.
We nurture curiosity and provide opportunities for professional training, development, and internal mobility across brands and geographies.
Qualifications
- Proven experience as a Sous Chef or Chef de Partie specializing in Asian cuisine within a hotel or high-volume restaurant environment.
- Strong knowledge of Asian cooking techniques, ingredients, and regional specialties.
- Culinary degree or equivalent professional certification preferred.
- Excellent leadership, communication, and organizational skills.
- In-depth knowledge of HACCP and food safety standards.
- Ability to thrive in a fast-paced, multicultural environment while maintaining high quality and consistency.
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