Chef De Partie - Butchery

Hyatt Hotels Corporation; Jaipur; On-site; INR 360,000 - 480,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Chef de Partie to support the efficient operation of the Butchery/Commissary Kitchen in line with Hyatt's corporate strategies and brand standards.

The Chef de Partie will supervise the assigned section, ensuring timely preparation and production of high quality ingredients, maintaining food hygiene and safety standards, and delivering consistent, professional 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; preferably 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.

Responsibilities

• Supervising the assigned section of the kitchen.
• Ensuring timely preparation and production of high quality ingredients and products.
• Maintaining food quality, hygiene and safety standards.
• Delivering consistent, professional and efficient service in support of the hotel's culinary operations.

Skills

Kitchen hygiene awareness

Occupational safety

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"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 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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