Executive Chef

Hyatt Hotels Corporation; Pauri Garhwal; On-site; INR 1,800,000 - 3,600,000; Full time

Job summary

Hyatt Hotels Corporation in India invites applications for an Executive Chef role within the Food & Beverage division. You will oversee operations in line with Hyatt's standards, manage outlets and banquets, and drive profitability.

Ideal candidates have apprenticeship or diploma in Food Production and at least 2 years as Executive Chef or Executive Sous Chef in a large operation, with strong leadership and creativity.

Qualifications

• 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

• You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, while 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

Leadership

Team management

Operational excellence

Creativity

Education

Apprenticeship or 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.

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