Chef De Cuisine (Banquet)

Hyatt Corporation; Jaipur; On-site; INR 900,000 - 1,400,000; Full time

Job summary

Hyatt Hotels Corporation in Jaipur seeks an experienced Chef de Cuisine to lead the kitchen team and ensure flawless execution of events and daily service in line with Hyatt's luxury standards. The role emphasizes training, budget control, and high guest satisfaction within a premium environment.

You will oversee menu execution, uphold rigorous hygiene practices, and mentor staff to deliver memorable culinary experiences for guests and events in a fast-paced luxury setting.

Qualifications

• Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards.
• Experience with luxury international brands preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.

Responsibilities

• Oversee the efficient running of the department in line with Hyatt International's corporate strategies and brand standards.
• Manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget.

Skills

Kitchen leadership

Staff training

Budget management

Hygiene & safety

Guest service excellence

Education

Kitchen Production or Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

You will be responsible forthe efficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Qualifications

Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of 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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