You will be responsible for supporting the efficient operation of the Butchery/Commissary Kitchen in line with Hyatt's corporate strategies and brand standards, while meeting the expectations of associates, guests. The Chef de Partie is responsible for supervising the assigned section of the kitchen, ensuring the timely preparation and production of high quality ingredients and products, maintaining food quality, hygiene and safety standards, and delivering consistent, professional, efficient and flexible service in support of the hotel's culinary operations. • Minimum 2 years work experience as Chef de Partie, or 3 - 4 years as Demi Chef in a hotel chain or large restaurant; prefarably with experience in luxury international brands. • Comprehensive knowledge of kitchen hygiene practices and occupational safety and safety standard will be essential. • Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.