Sous Chef - Indian

Grand Hyatt; Provinsi Bali; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

Grand Hyatt Bali is seeking a dynamic Sous Chef - Indian to join their culinary team. The ideal candidate will have a strong background in Indian cuisine and hospitality, with leadership skills to manage kitchen operations while ensuring guest satisfaction. This role emphasizes culinary excellence and team development, fitting within Hyatt's brand standards.

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie.
• Experience in luxury international brands is preferred.
• Eloquent in English communication.

Responsibilities

• Assist Chef de Cuisine in managing kitchen operations.
• Ensure maximum guest satisfaction through effective kitchen management.
• Train and develop kitchen team members.

Skills

Leadership

Communication

Culinary Skills - Indian Cuisine

Kitchen Hygiene Practices

Education

Degree in Hospitality, Culinary Arts or Hotel & Restaurant Management

Tools

MS Office

Job description

Organization- Grand Hyatt Bali

Summary

What is your passion? Whether you are into tennis, shopping, craft or karaoke, at Hyatt we are interested in YOU. At Hyatt, we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. In addition, we are looking for more people like this to join our friendly and professional team.

Now we are looking for a dynamic, outgoing and enthusiastic Sous Chef - Indian with strong background and experience in Culinary for Hospitality to join our energetic, enthusiastic and passionate team at Grand Hyatt Bali.

The Sous Chef – Indian to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

Qualifications

• Indian native with a degree in Hospitality, Culinary Arts or Hotel & Restaurant Management
• Minimum 2 years work experience as Sous Chef Indian or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Excellent in authentic Indian Cuisine
• 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.
• Has strong leadership skills, train and develop team, and is a role model.
• Eloquent in English communication in both written and spoken
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.