Chef De Cuisine - Events

Park Hyatt Los Cabos at Cabo del Sol; Pune District; On-site; INR 5,753,000 - 9,588,000; Full time

Job summary

Hyatt Regency Lost Pines Resort and Spa seeks a Chef de Cuisine to run the department in line with Hyatt standards. The role focuses on efficient kitchen management as an independent profit center and delivering outstanding guest satisfaction while adhering to budget and brand guidelines.

Minimum 2 years as Chef de Cuisine or Sous Chef in a quality hotel or restaurant are required, with knowledge of hygiene, health and safety, and basic MS Office skills.

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 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

• Manage the assigned kitchen as an independent profit center in line with budget and brand standards.
• Ensure maximum guest satisfaction while meeting outlet operating concepts and Hyatt standards.
• Lead the department to achieve financial success and smooth operations.

Skills

Chef leadership

Sous chef experience

Kitchen hygiene

MS Office

Recipe maintenance

Education

Kitchen Production/Management qualification

Job description

\"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off.\"

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 center, 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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