Hyatt Hotels Corporation
Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off.
Join the Opening Team of a New Luxury Restaurant Concept – Park Hyatt Seoul
Park Hyatt Seoul
is proud to announce an extraordinary opportunity to be part of the opening team of a new high-end international restaurant, developed in partnership with a globally renowned luxury brand. This is not just a job, it’s a chance to be part of a landmark culinary and lifestyle destination in the heart of Seoul. Redefine luxury with Park Hyatt Seoul. The Park Hyatt Seoul is looking for the
Sous Chef – Pastry
who will be responsible for assisting in the efficient running of the pastry department. The Pastry Sous Chef supports the Head Chef in managing the production of pastry and bakery products, helping to successfully operate the third‑party restaurant. This position is ranked from as Assistant Manager, and will report to the Head Chef. Qualifications
Minimum 4 years work experience as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred. Have experience in luxury hotels, fine dining, high‑end standalone restaurants. Thrive in fast‑paced, high‑profile environments and value consistency, elegance, and guest delight.
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is proud to announce an extraordinary opportunity to be part of the opening team of a new high-end international restaurant, developed in partnership with a globally renowned luxury brand. This is not just a job, it’s a chance to be part of a landmark culinary and lifestyle destination in the heart of Seoul. Redefine luxury with Park Hyatt Seoul. The Park Hyatt Seoul is looking for the
Sous Chef – Pastry
who will be responsible for assisting in the efficient running of the pastry department. The Pastry Sous Chef supports the Head Chef in managing the production of pastry and bakery products, helping to successfully operate the third‑party restaurant. This position is ranked from as Assistant Manager, and will report to the Head Chef. Qualifications
Minimum 4 years work experience as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred. Have experience in luxury hotels, fine dining, high‑end standalone restaurants. Thrive in fast‑paced, high‑profile environments and value consistency, elegance, and guest delight.
#J-18808-Ljbffr