Chef De Partie (South Indian)

Hyatt Regency; Jaipur; On-site; INR 300,000 - 420,000; Full time

Job summary

Hyatt Regency Jaipur Mansarovar seeks a Chef de Partie to supervise the assigned station in the outlet kitchen and to prepare a consistent, high quality product in line with Hyatt International standards.

The role emphasizes courteous, professional and flexible service that supports the outlet’s operating concept and brand guidelines, with experience in luxury hospitality preferred.

Qualifications

• Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards.
• 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 standards.

Skills

Kitchen hygiene

Health and safety

Education

Kitchen production/management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Organization- Hyatt Regency Jaipur Mansarovar

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.

Organization- Hyatt Regency Jaipur Mansarovar

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 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.