Chef De Cuisine - Banquets

Hyatt Regency; Chennai District; Sur place; INR 900 000 - 1 300 000; Plein temps

Résumé du poste

Hyatt Regency Chennai is seeking a seasoned Chef de Cuisine to lead the kitchen operations in line with Hyatt International standards. You will oversee the assigned kitchen as an independent profit centre, ensuring top-tier guest satisfaction and adherence to budget and brand guidelines.

You will drive culinary excellence, manage a team, uphold food safety practices, and collaborate with outlets to maximise financial performance and guest experience.

Qualifications

• Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards.
• Qualification in Kitchen Production or Management advantageous.
• Comprehensive knowledge of kitchen hygiene and occupational health and safety standards essential.
• Basic Computer Skills in MS Office and Recipe Maintenance System preferred.

Responsabilités

• Oversee efficient running of the department in line with Hyatt International standards and brand guidelines.
• Manage the kitchen as an independent profit centre, ensuring maximum guest satisfaction within budget.
• Lead and develop the culinary team to achieve financial and service objectives.

Connaissances

Kitchen management

Team leadership

Budgeting

Formation

Kitchen production/management qualification

Outils

MS Office

Recipe Maintenance System

Description du poste

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.

Organization - Hyatt Regency Chennai

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.