Executive Chef

Hyatt Centric; Delhi; On-site; INR 900,000 - 1,600,000; Full time

Job summary

Hyatt Centric Janakpuri in New Delhi seeks an Executive Chef to lead the Food & Beverage division in line with Hyatt International's brand standards and strategic goals. You will oversee culinary operations, menu planning, and cost controls to deliver consistent quality and profitability.

The role requires strong leadership, hands-on execution, and a flair for creativity to inspire a high-performing kitchen team across outlets and banquets while maintaining exceptional guest experiences.

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.

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

Culinary leadership

Operations management

Education

Apprenticeship or professional diploma in Food Production

Job description

Organization- Hyatt Centric Janakpuri, New Delhi

Summary

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.

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.