Chef De Partie - Continental

Hyatt; Goa; On-site; INR 420,000 - 720,000; Full time

Job summary

Hyatt Goa is seeking a skilled Chef de Partie to uphold Hyatt International standards and supervise a station within the outlet kitchen, ensuring consistent, high-quality dishes and professional service. The role requires 2 years as Chef de Partie or 3-4 years as Demi Chef de Partie in hotel or large restaurant, preferably with luxury brands.

A Kitchen Production/Management qualification is a plus, with strong hygiene and safety knowledge.

Qualifications

• Minimum 2 years as Chef de Partie or 3-4 years as Demi Chef de Partie in a hotel or large restaurant.
• Experience in luxury international brands preferred.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards essential.
• Basic computer skills in MS Office, and Recipe Maintenance System preferred.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt's strategies and brand standards.
• Supervise the assigned station/section of the outlet kitchen to prepare a consistent, high-quality product.
• Ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards.

Skills

Chef de Partie experience

Demi Chef de Partie experience

Kitchen leadership

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

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. To supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards.

Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi 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.