Executive Sous Chef

Hyatt Hotels Corporation; Amritsar; On-site; INR 5,731,000 - 8,596,000; Full time

Job summary

Hyatt Hotels Corporation is seeking an Executive - Sous Chef to oversee kitchen operations, ensuring brand standards and guest satisfaction while managing within budget. You will operate the assigned kitchen as an independent profit center, coordinating with outlets to maintain quality and efficiency.

The role requires minimum 2 years' experience as Chef de Cuisine or Sous Chef in a hotel or restaurant, with preferred experience in luxury brands, and knowledge of kitchen hygiene, health and

Qualifications

• Minimum 2 years' experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards.
• Experience with luxury international brands is preferred.
• Basic knowledge of kitchen hygiene and health and safety standards.

Responsibilities

• You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, meeting employee, guest and owner expectations.
• Manage the assigned kitchen as an independent profit center while operating within budget and ensuring maximum guest satisfaction.

Skills

Chef de Cuisine / Sous Chef experience

Kitchen hygiene knowledge

MS Office basics

Recipe Maintenance System

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.\"

\"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 department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Executive - Sous Chef is responsible to manage the assigned kitchen as an independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Qualifications

Minimum 2 years' experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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