You will be responsible for assisting with the efficient running of the Commissary kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest, and owner expectations. The Sous Chef - Butchery is responsible for assisting the Chef de Cuisine in managing the Commissary kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction through planning, organising, directing, and controlling the Commissary kitchen operation and administration.