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"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it's critically important to understand Hawaiian culture and the spirit of 'ohana, or 'family.' When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what 'ohana truly means. "
To direct and optimize the overall operations of the hotel's culinary department. The main purpose is to elevate the guest dining experience through culinary innovation, consistent quality, and exceptional service, while maximizing profitability for the department and maintaining an efficient, safe, and positive working environment.
Key Responsibilities
1. Culinary Management & Innovation
Design, cost, and periodically update menus for all hotel outlets, including restaurants, room service, banquet facilities and special events.
Develop standardized recipes and yield tests to ensure consistency in taste, presentation, portioning,



and costs.
Stay updated on integral and local culinary trends to keep the hotel's food offerings competitive and appealing.
Monitor, control, and optimize the food cost percentage (food cost), minimizing waste and maximizing product utilization.
Oversee kitchen inventory levels.
Onboard, train, evaluate, and mentor kitchen personnel.
Foster a collaborative, professional, and respectful kitchen culture.
4. Quality, Health & Safety Compliance
Guarantee strict adherence to local and international food safety and hygiene regulations.
Ensure proper maintenance, operation, and cleanliness of all kitchen equipment and facilities to prevent workplace accidents.
Qualifications
Candidate Profile
Education & Certifications
Degree or Professional Diploma in Culinary Arts, Hospitality Management, or a related field.
Current Food Handler / Food Safety Certification (e.g., ServSafe or equivalent).
Mini

📌 Chef Hotel (Ciudad de México)
🏢 Hyatt Group
📍 Ciudad de México