Chef de Cuisine/Sous Chef - Italian

HYATT Hotels; Hyderabad; On-site; INR 900,000 - 1,300,000; Full time

Job summary

HYATT Hyderabad is seeking a qualified Sous Chef to support the Chef de Cuisine in running the kitchen operations as a profitable unit. You will help plan, organize and control kitchen activities while maintaining Hyatt’s brand standards and exceeding guest expectations.

The role requires experience in luxury hotel settings and strong knowledge of hygiene, safety, and inventory. Join a prestigious Hyatt property known for excellence in service and culinary mastery.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards.
• Preferably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

Responsibilities

• Assist the Chef de Cuisine in managing kitchen operations as a profitable center.
• Plan, organize, direct and control Kitchen operation and administration.
• Ensure maximum guest satisfaction by aligning with Hyatt's corporate strategies and brand standards.

Skills

Sous Chef experience

Chef de Partie experience

Luxury brand experience

Tools

MS Office

Recipe Maintenance System

Job description

Summary

You will be responsible to assist with 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 Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Organization- Hyatt Hyderabad

Summary

You will be responsible to assist with 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 Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with 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.