Chef De Cuisine (Banquet)

Hyatt Regency; Jaipur; Presencial; INR 1.200.000 - 2.000.000; Jornada completa

Descripción de la vacante

Hyatt Regency Jaipur Mansarovar is seeking an experienced culinary leader to run the kitchen as an independent profit centre, aligned with Hyatt’s standards and the outlet’s operating concept, ensuring maximum guest satisfaction while operating within budget.

The Chef de Cuisine will manage the assigned kitchen, uphold hygiene and safety, and drive financial success through quality, consistency, and strong leadership. Experience in luxury international brands and computer skills are a plus.

Formación

• 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.

Responsabilidades

• Manage the assigned kitchen as an independent profit centre.
• Ensure the outlet operates in line with Hyatt International standards and the outlet’s concept.
• Aim for maximum guest satisfaction while operating within budget.
• Maintain kitchen hygiene and safety standards to safeguard guests and staff.
• Contribute to the financial success of the outlet through quality, consistency and leadership.

Conocimientos

Chef de Cuisine

Sous Chef

Kitchen hygiene

MS Office

Educación

Kitchen Production/Management qualification

Herramientas

MS Office

Recipe Maintenance System

Descripción del empleo

Organization

Hyatt Regency Jaipur Mansarovar

Summary

You will be responsible for 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 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.