Executive Chef

Hyatt Hotels Corporation; Delhi; On-site; INR 1,500,000 - 2,800,000; Full time

Job summary

Hyatt Hotels Corporation in India invites applications for an Executive Chef position at a Grand Hyatt property. You will lead the division in line with Hyatt's corporate strategies and brand standards, ensuring excellent service, quality and profitability for outlets and banquets.

Ideal candidates have an apprenticeship or diploma in Food Production and at least 2 years' experience as Executive Chef or Executive Sous Chef in a large operation, with strong practical, operational and

Qualifications

• Ideally with an apprenticeship or diploma in Food Production.
• Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Responsibilities

• You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
• The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Skills

Operational management

Creativity in food production

Administrative skills

Education

Apprenticeship or professional diploma in Food Production

Job description

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"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

You will be responsible forthe efficient running ofthe division in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Qualifications

Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Grand Hyatt at SFO | San Francisco , CA , US

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