Chef De Cuisine (Banquet)

Hyatt Regency Jaipur Mansarovar; Jaipur; On-site; INR 1,500,000 - 2,500,000; Full time

Job summary

Hyatt Hotels Corporation in Jaipur is seeking a Chef de Cuisine to lead the kitchen operations, ensuring alignment with Hyatt's standards and budget targets. You will oversee the kitchen as a profit centre to maximize guest satisfaction and maintain brand integrity.

The ideal candidate has at least 2 years as Chef de Cuisine or Sous Chef in high-standard hotels or restaurants, preferably with luxury brand exposure. A Kitchen Production/Management qualification is advantageous.

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.

Responsibilities

• You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
• 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.

Skills

Kitchen management

Budgeting

Guest satisfaction

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

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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