Chef De Partie - Butchery

Hyatt Hotels Corporation; Jaipur; On-site; INR 350,000 - 600,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Chef de Partie to support the seamless operation of the kitchen. You will supervise a specific section, ensuring timely preparation and production of high-quality ingredients, while upholding hygiene and safety standards and delivering professional service in line with Hyatt's standards.

The role requires at least 2 years in a Chef de Partie position, or 3–4 years as a Demi Chef in a hotel or large restaurant, with experience in luxury international brands

Qualifications

• 2 years as Chef de Partie or 3–4 years as Demi Chef in a hotel chain or large restaurant; luxury brands preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational safety standards.

Responsibilities

• Supervise the assigned kitchen section; ensure timely preparation of high‑quality ingredients and products.
• Maintain food quality, hygiene and safety standards; deliver professional, efficient service in support of hotel culinary operations.

Skills

Leadership

Kitchen supervision

Hygiene awareness

Safety compliance

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

You will be responsible for supporting the efficient operation of the Butchery/Commissary Kitchen in line with Hyatt's corporate strategies and brand standards, while meeting the expectations of associates, guests.

The Chef de Partie is responsible for supervising the assigned section of the kitchen, ensuring the timely preparation and production of high quality ingredients and products, maintaining food quality, hygiene and safety standards, and delivering consistent, professional, efficient and flexible service in support of the hotel's culinary operations.

Qualifications

• Minimum 2 years work experience as Chef de Partie, or 3 - 4 years as Demi Chef in a hotel chain or large restaurant; prefarably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational safety and safety standard will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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