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Job Description


·         To be familiar with all food items on the outlet menu.

·         To prepare food products according to the standard required.

·         To follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget.

·         To be flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients.

·         To follow presentation guidelines as established by the Chef de Partie, Sous Chef or Head Chef.

·         To maintain the assigned station / section in a clean and orderly manner at all times.

·         To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.

·         To make sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

·         To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.

·         To be up to date with the availability of seasonal and new products on the market.

To treat all operating equipment and supplies carefully to minimize damage and reduce wastage.


 1 year of work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge