Chef De Cuisine- Events

Hyatt Hotels Corporation; India; On-site; INR 5,774,783 - 11,549,566; Full time

Job summary

Hyatt Hotels Corporation is seeking a Chef de Cuisine/Sous Chef to lead the kitchen in alignment with Hyatt International standards. You will manage operations, maintain budgetary control, and drive guest satisfaction.

Experience in luxury brands is highly valued, with emphasis on hygiene, safety, and team performance. This role requires minimum 2 years in a similar position, strong leadership, and proficiency in MS Office and recipe maintenance systems.

Qualifications

• Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards.
• Experience in 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 preferred.

Responsibilities

• Oversee efficient running of the department in line with Hyatt International's corporate strategies and brand standards.
• Meet employee, guest and owner expectations.
• Manage the kitchen as an independent profit centre, within budget.
• Strive for maximum guest satisfaction and financial success of the outlet.

Skills

Leadership

Team management

Food safety

MS Office

Recipe maintenance

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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