Banquet Sous Chef

Hyatt Hotels Corporation; Gurugram District; Sur place; INR 600 000 - 1 100 000; Plein temps

Résumé du poste

Hyatt Hotels Corporation is seeking a skilled Sous Chef to support the Chef de Cuisine in a high-end hotel kitchen. The role focuses on efficient kitchen operation, guest satisfaction, and adherence to Hyatt's brand standards while driving profitability and smooth administration.

The ideal candidate brings luxury hotel experience, strong leadership, and a solid understanding of kitchen hygiene, safety, and production management. This position is on-site and requires commitment to excellence.

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.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.

Responsabilités

• Assist the Chef de Cuisine in managing a kitchen operation as a profitable center.
• Ensure maximum guest satisfaction through planning, organizing, directing and controlling kitchen activities.
• Maintain brand standards and corporate strategies in daily operations.

Connaissances

Sous Chef Experience

Kitchen Hygiene

Leadership

Formation

Kitchen Production/Management qualification

Outils

MS Office

Recipe Maintenance System

Description du poste

"Hyatt is a place of learning - similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, 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.

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