Executive Sous Chef

Hyatt Corporation; Jaipur; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Hyatt Hotels Corporation in Jaipur seeks an experienced Executive Sous Chef to oversee the efficient operation of the Food and Beverage department, aligning with Hyatt's brand standards and corporate strategies. The role ensures that outlets and banquets operate smoothly and profitably while consistently delivering exceptional guest experiences.

The candidate should have a minimum of 2 years in an Executive Sous Chef position or Chef de Cuisine in a larger operation, with strong practical,

Qualifications

• Minimum 2 years work experience as Executive Sous Chef or Chef de Cuisine in a larger operation.
• Ideally with an apprenticeship or professional diploma in Food Production.
• Strong practical, operational and administrative skills with a flair for creativity.

Responsibilities

• Oversee the efficient running of the Food and Beverage department.
• Ensure that all outlets and banquets operate successfully and profitably.
• Uphold Hyatt brand standards and meet employee, guest and owner expectations.

Skills

Leadership

Operations

Creativity

Education

Diploma/Apprenticeship in Food Production

Job description

\"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off.\"

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 function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.

Qualifications

Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

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