Executive Chef

Hyatt Hotels Corporation; Pauri Garhwal; On-site; INR 8,165,000 - 13,449,000; Full time

Job summary

Park Hyatt Los Cabos at Cabo del Sol in Mexico is seeking an Executive Chef to oversee the division's efficient running in line with Hyatt's standards. You will ensure guest satisfaction, manage outlets and banquets, and drive profitability.

Ideal candidates have a professional diploma or degree in Food Production and at least two years as Executive Chef or Executive Sous Chef in a larger operation, plus strong practical, administrative and creative skills.

Qualifications

• Ideally with a professional diploma or degree 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

• Responsible for the efficient running of the division in line with Hyatt's corporate strategies and brand standards.
• Ensure that all outlets and banquets operate successfully and are individually profitable.

Skills

Practical skills

Operational skills

Administrative skills

Creativity

Education

Professional diploma/degree in Food Production

Job description

Close Inclusive Collection Job Postings Notification

\"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 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 a professional diploma or degree 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.

Our family is always growing. Want to be in the know?