Chef De Cuisine- Events

Hyatt Hotels Corporation; Panaji; On-site; INR 8,662,175 - 12,512,030; Full time

Job summary

Hyatt Hotels Corporation is seeking an experienced Chef de Cuisine to lead the kitchen operations at a Hyatt property. You will oversee the assigned kitchen as an independent profit centre, ensure compliance with brand standards and maintain guest satisfaction within budget.

The role requires minimum 2 years in a similar position, strong knowledge of kitchen hygiene, safety standards, and the ability to manage culinary teams and recipe maintenance systems.

Qualifications

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

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

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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