Executive Chef

Hyatt; Kodagu; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

Hyatt Hotels Corporation is seeking an Executive Chef to lead the Food and Beverage division in a luxury hotel environment. You will ensure outlets and banquets operate profitably, align with brand standards, and meet guest and owner expectations.

The role reports to the hotel leadership and requires a strong production focus and hands-on leadership. Ideally you have an apprenticeship or professional diploma in Food Production and at least 2 years of experience as Executive Chef or Executive

Qualifications

• 2+ years work experience as Executive Chef or Executive Sous Chef in larger operation.
• Apprenticeship or professional diploma in Food Production.

Responsibilities

• Responsible for the efficient running of the division in line with Hyatt standards and profitability.
• Function as Production Manager for the Food and Beverage Department, ensuring outlets and banquets operate successfully.

Skills

Operational skills

Creativity

Administrative skills

Education

Apprenticeship or professional diploma in Food Production

Job description

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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

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.

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