Executive Chef

Hyatt Hotels Corporation; Chennai; On-site; INR 350,000 - 550,000; Full time

Job summary

Hyatt Hotels Corporation in Chennai seeks an Executive Chef to lead the Culinary team of skilled chefs, uphold Hyatt's standards, and ensure guest satisfaction while driving profitability across outlets and banquets.

The role requires apprenticeship or professional diploma in Food Production and at least 2 years as Executive Chef in a large operation, with strong practical, administrative, and creative abilities.

Qualifications

• Apprenticeship or professional diploma in Food Production.
• Minimum 2 years work experience as Executive Chef in a larger operation.
• Good practical and operational knowledge with a flair for creativity.

Responsibilities

• Resume the duties of a Department Head and lead a Culinary team of skilled chefs.
• Adhere to Hyatt brand standards while meeting employee, guest and owner expectations.
• Ensure outlets and banquets operate successfully, maintaining quality, hygiene and guest satisfaction while being profitable.

Skills

Leadership

Creativity

Operational knowledge

Education

Apprenticeship or diploma in Food Production

Job description

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

The Executive Chef will resume all the duties and responsibilities of a Department Head and will lead and operate a Culinary team of skilled chefs exemplifying the Hyatt’s purpose of “Care for people so they can be their best”. While leading the Culinary team the Executive Chef will adhere to Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. As a Production Manager for the Food and Beverage Department, The Executive Chef will ensure that all the outlets and banquets operate successfully, maintaining quality, hygiene and guest satisfaction whist being individually profitable.

Qualifications

The applicant should Ideally have attended apprenticeship or professional diploma in Food Production with Minimum 2 years work experience as Executive chef in a larger operation. The applicant should have Good practical and operational knowledge along with adequate administrative skills with a flair for creativity.

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