Executive Chef

Hyatt Regency; Rajasthan; On-site; INR 2,500,000 - 4,500,000; Full time

Job summary

Hyatt Regency Udaipur is seeking an Executive Chef to lead the Food & Beverage division in line with Hyatt brand standards, ensuring smooth operations of all outlets and banquets and profitability.

You will act as Production Manager for F&B, drive quality, guest satisfaction and financial targets. The ideal candidate has an apprenticeship or professional diploma in Food Production and at least 2 years in a senior kitchen role in a large operation with strong leadership and admin skills.

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.

Responsibilities

• Ensure efficient operations of the F&B division in line with Hyatt brand standards.
• Function as Production Manager for the Food and Beverage Department.
• Ensure outlets and banquets operate profitably.

Education

Apprenticeship or Professional Diploma in Food Production

Job description

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.

Organization- Hyatt Regency Udaipur

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.