Executive Chef

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

Job summary

Hyatt Hotels Corporation is seeking an Executive Chef to lead the Food and Beverage division, ensuring outlets and banquets operate profitably and in line with Hyatt's standards. You will manage production, maintain quality, control costs, and drive guest satisfaction across all culinary venues.

Ideally you hold apprenticeship or diploma in Food Production and have 2+ years in senior kitchen roles; you should demonstrate leadership, hands-on cooking, and strong administrative skills to

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.

Responsibilities

• Oversee efficient running of the F&B division in line with Hyatt's corporate strategies and brand standards.
• Ensure that all outlets and banquets operate successfully and are individually profitable.
• Lead and coordinate culinary teams to maintain quality and guest satisfaction.

Skills

Leadership

Operational skills

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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