Executive Sous Chef

Grand Hyatt; Ernakulam; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

Grand Hyatt Kochi is seeking an Executive Sous Chef to partner with the Executive Chef, leading all day-to-day culinary operations for the hotel. This hands-on leadership role demands a strong culinary background, operational expertise, financial acumen, and a passion for coaching and developing high-performing teams across restaurants, bars, in-room dining, and events.

In the absence of the Executive Chef, this leader will assume responsibility for the overall culinary operation.

Qualifications

• Culinary leadership experience at high-volume properties.
• Knowledge of restaurant, banquet, production and stewarding operations.
• Demonstrated coaching and development of diverse culinary teams.
• Strong financial acumen: labor and food costs, purchasing, inventory.
• Ability to manage multiple priorities while maintaining quality and guest satisfaction.
• Excellent communication, organization, and interpersonal skills.
• Mentoring future culinary leaders is essential.
• Strong problem-solving and decision-making in fast-paced settings.
• Thorough knowledge of food safety, sanitation, HACCP and health regulations.
• Proficiency with Microsoft Office and general IT applications.
• Culinary degree or equivalent preferred.
• Flexible schedule including early mornings, evenings, weekends, holidays.

Responsibilities

• Lead day-to-day culinary operations across hotel outlets, bars, in-room dining and events.
• Develop and inspire culinary talent and high-performing teams.
• Manage labor costs, food costs, purchasing, inventory and productivity.
• Maintain exceptional food quality and guest satisfaction.
• Ensure compliance with food safety and HACCP principles.

Skills

Culinary leadership

Operations knowledge

Team leadership

Financial acumen

Prioritization

Communication

Mentoring

Decision making

Food safety

IT literacy

Flexible schedule

Education

Culinary degree or equivalent

Job description

Organization- Grand Hyatt Kochi

Summary

The Executive Sous Chef partners closely with the Executive Chef to lead all day-to-day culinary operations throughout the hotel. This role is responsible for delivering exceptional food quality, developing and inspiring culinary talent, maintaining operational excellence, and ensuring an outstanding guest experience across restaurants, bars, in-room dining, and special events.

This is a hands-on leadership position requiring a strong culinary background, operational expertise, financial acumen, and a passion for coaching and developing high-performing teams. In the absence of the Executive Chef, the Executive Sous Chef assumes responsibility for the overall culinary operation.

Qualifications

• Minimum of 3-5 years of progressive culinary leadership experience as an Executive Sous Chef, Senior Sous Chef, or similar leadership role in a high-volume hotel, lifestyle hotel, upscale restaurant, or resort environment.
• Strong knowledge of restaurant, banquet, production, and stewarding operations.
• Demonstrated success leading, coaching, and developing diverse culinary teams.
• Strong financial acumen with experience managing labor costs, food costs, purchasing, inventory, and productivity.
• Proven ability to lead multiple priorities while maintaining exceptional food quality and guest satisfaction.
• Excellent communication, organization, and interpersonal skills.
• Passion for mentoring and developing future culinary leaders.
• Strong problem-solving and decision-making skills in a fast-paced environment.
• Thorough knowledge of food safety, sanitation, HACCP principles, and local health regulations.
• Proficiency with Microsoft Office and general computer applications.
• Culinary degree or equivalent combination of education and professional experience preferred.
• Flexible schedule with availability to work early mornings, evenings, weekends, holidays, and extended hours based on business demands.