Chef De Cusine All Day Dinning

Hyatt Regency; Chennai District; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Hyatt Regency Chennai seeks a Chef de Cuisine to lead the kitchen operations in line with Hyatt International's standards, ensuring guest satisfaction and budget compliance. The role involves managing the kitchen as a profit centre within the outlet's concept.

Minimum 2 years of senior kitchen leadership in luxury hotels or brands is required; kitchen production or management qualification is a plus. Proficiency in hygiene, OH&S, and MS Office is expected.

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.
• Knowledge of kitchen hygiene practices and health and safety standards is essential.
• Basic computer skills in MS Office and a recipe maintenance system are preferred.

Responsibilities

• Oversee the kitchen as an independent profit centre in line with brand standards.
• Ensure maximum guest satisfaction while operating within budget and contributing to financial success.

Skills

Kitchen hygiene

Health & safety

Budget awareness

Education

Kitchen production knowledge

Management qualification

Tools

MS Office

Recipe maintenance system

Job description

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.