Executive Sous Chef

Hyatt Hotels Corporation; Kolkata District; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Hyatt Hotels Corporation is seeking an Executive Sous Chef to lead the Food & Beverage department, ensuring efficient operation of outlets and banquets in line with Hyatt standards. The role requires a minimum of 2 years in an Executive Sous Chef position or Chef de Cuisine in a larger operation.

The incumbent will act as the Assistant Production Manager, driving profitability while delivering exceptional guest experiences and maintaining high culinary standards.

Qualifications

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

Responsibilities

• Ensure efficient running of the department in line with Hyatt International's corporate strategies and brand standards.
• Function as Assistant Production Manager for the Food and Beverage Department.
• Ensure outlets and banquets operate successfully and are individually profitable.

Skills

Food Production

Administrative Skills

Education

Diploma in Food Production

Job description

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

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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