Chef de Partie - South Indian

Hyatt Regency; Thrissur; On-site; INR 360,000 - 480,000; Full time

Benefits offered by this job

Job summary

Hyatt Regency Thrissur seeks a skilled Chef de Partie to support the smooth operation of the kitchen. You will supervise a defined station, ensure consistent, high-quality dishes, and uphold Hyatt's brand standards with courteous and efficient service.

The role requires 2+ years as Chef de Partie or 3–4 years at Demi Chef de Partie/Commis, preferably with luxury hotel experience, and knowledge of hygiene and safety practices. Proficiency in MS Office and recipe systems is a plus.

Qualifications

• 2+ years as Chef de Partie or 3–4 years as Demi Chef de Partie/Commis in a hotel or large restaurant.
• Experience with luxury international brands is preferred.
• Knowledge of kitchen hygiene and health and safety standards is essential.

Responsibilities

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

Skills

Chef de Partie

Luxury hospitality experience

Education

Kitchen Production or Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

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 Thrissur

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.