Banquet Sous Chef

Hyatt Regency; Gurugram District; On-site; INR 450,000 - 900,000; Full time

Job summary

Hyatt Regency Gurgaon is seeking a Sous Chef to assist in running a busy kitchen in line with Hyatt International standards. You will help the Chef de Cuisine in planning, organizing, and directing kitchen operations to maximize guest satisfaction and maintain profitability.

The role requires 2+ years as Sous Chef or 4+ years as Chef de Partie, with preference for luxury brand experience and qualifications in Kitchen Production or Management.

Qualifications

• 2+ years as Sous Chef or 4+ years as Chef de Partie in a hotel or large restaurant.
• Experience in luxury international brands is preferred.
• Qualification in Kitchen Production or Management will be an advantage.
• Knowledge of kitchen hygiene practices and health and safety standards is essential.
• Basic computer skills in MS Office and Recipe Maintenance System are preferred.

Responsibilities

• Assist the Chef de Cuisine in managing kitchen operations and administration to ensure efficient running of the department.
• Contribute to maintaining Hyatt International brand standards and guest satisfaction by planning, organizing, directing and controlling kitchen activities.

Skills

Kitchen operations

Hygiene and safety

MS Office basics

Education

Kitchen Production/Management qualification

Tools

Recipe Maintenance System

MS Office

Job description

Job Description:

Organization- Hyatt Regency Gurgaon

Summary

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. The Sous Chef is responsible 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.

Qualifications

Minimum 2 years work experience as Sous Chef or 4 years 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.