Chef de Partie - Japanese/Korean Cuisine

Hyatt Centric; Chandigarh; On-site; INR 420,000 - 650,000; Full time

Job summary

Hyatt Centric Sector 17 Chandigarh is seeking a Chef de Partie to supervise a kitchen station and maintain high quality outputs with professional service aligned to Hyatt standards.

The candidate should have 2 years of Chef de Partie experience or 3–4 years as Demi Chef de Partie/Commis in Japanese/Korean cuisine, preferably with luxury hotel exposure.

Qualifications

• Minimum 2 years as Chef de Partie or 3–4 years as Demi Chef de Partie/Commis in Japanese/Korean cuisine.
• Experience in luxury international brands preferred.
• Qualification in Kitchen Production or Management advantageous.
• Knowledge of kitchen hygiene and occupational health and safety standards essential.
• Basic computer skills in MS Office and Recipe Maintenance System preferred.

Responsibilities

• Supervise the assigned station/section of the outlet kitchen to produce a consistent, high-quality product.
• Ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt standards.

Skills

Chef de Partie experience

Demi Chef de Partie / Commis

Japanese cuisine

Korean cuisine

Luxury hotel experience

Kitchen hygiene

OH&S standards

MS Office

Recipe Maintenance System

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Organization- Hyatt Centric Sector 17 Chandigarh

Summary

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. The Chef de Partie is responsible 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/Commis in specialization on Japanese and Korean Cuisine in 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.