Chef De Partie - Continental

Hyatt Place; Goa; On-site; INR 312,000 - 580,000; Full time

Job summary

Hyatt Place Goa Candolim is seeking a Chef de Partie to supervise a station in the outlet kitchen, ensuring consistent, high-quality production and adherence to Hyatt International standards. The role requires delivering courteous, professional and flexible service aligned with the outlet’s concept and brand expectations.

The ideal candidate has 2 years as Chef de Partie or 3-4 years as Demi Chef de Partie in luxury hotel or large restaurant, with kitchen hygiene, safety knowledge, and basic MS

Qualifications

• 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.

Responsibilities

• 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

Kitchen hygiene

Quality control

Education

Kitchen Production or Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Organization- Hyatt Place Goa Candolim

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.

Qualifications

• 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.