Executive Chef (Former Employee) – San Francisco, CA – 20 December 2012
Manage the Culinary Department for (1) 802 room, full service flag ship hotel with over $21 million in annual Food & Beverage. Supervise and train 48 culinary staff in a union team environment. Assist Corporate Hyatt in developing new concept/brand standard for culinary in Andaz Hotel.
Cooks 3, internship (Former Employee) – Calgary, AB – 10 February 2018
I was there more for my internship from schooling, great place to work, good people. Chef tests your skills and abilities, keeps ya on your toes. If I could go back there to work I would greatly accept.
Open door policy with the executives, high end equipment
Commis de Cusine (Current Employee) – National Capital Region – 25 January 2018
Hyatt really lives up to one’s expectation when it comes to work because they really apply their core values with their associates. No barrier between executives and regular associates when in comes to meals. Very approachable HR.