Job descriptions & requirements
ABOUT THE COMPANY
As we continue to grow, we don’t lose sight of what’s most important—people. Hyatt is a company that was built by family. It’s a workplace where coworkers become friends. Every day we care for our guests. Care is at the heart of our business, and it’s this distinct guest experience that makes Hyatt one of the world’s best hospitality brands.
JOB SUMMARY
We are seeking an outstanding Executive Chef to lead our Culinary division with vision, passion, and precision. At Hyatt Regency Nairobi Westlands, we are committed to delivering unparalleled dining experiences that reflect creativity, authenticity, and the highest standards of excellence. The ideal candidate will be a dynamic and inspiring leader, a strategic thinker, and a true culinary artisan.QualificationsA degree or diploma in Culinary Arts, Hospitality Management, or a related field.A minimum of five (5) years' experience as an Executive Chef in a large luxury hotel, resort, or upscale standalone restaurant environment.Extensive background in five-star hotel operations with a clear understanding of luxury service expectations and global culinary trends.Prior experience with Hyatt Hotels Corporation is strongly preferred and will be a distinct advantage.Strong financial management skills with proven ability to manage budgets and costs effectively.Exceptional interpersonal, communication, and organizational skills.High proficiency in English; additional language skills are a plus.
RESPONSIBILITIES
Proven Culinary Expertise: A deep and versatile mastery of culinary disciplines across a range of cuisines, with a refined palate and a dedication to quality, innovation, and consistency.Leadership Excellence: A demonstrated ability to lead, mentor, and inspire a diverse culinary team, fostering a culture of collaboration, high performance, and professional development.Guest-Centric Approach: A genuine passion for delivering unforgettable dining experiences that anticipate guest needs, elevate the hotel's reputation, and drive customer loyalty.Operational Savvy: Strong business and financial acumen with the ability to oversee food cost management, menu engineering, labor optimization, and kitchen operations in a dynamic, high-volume environment.Strategic Vision: A forward-thinking mindset to create culinary concepts that align with brand standards, adapt to market trends, and contribute to the overall positioning of the hotel.Commitment to Excellence: Impeccable attention to detail, a relentless pursuit of perfection, and a hands-on approach to maintaining the highest levels of hygiene, safety, and quality.
REQUIRED SKILLS
Stock and inventory management, Food and beverage, Hygiene standards (food production), Kitchen management, Cooking, food preparation
REQUIRED EDUCATION
Bachelor's degree
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