Executive Sous Chef

Hyatt Regency; Kolkata Metropolitan Area; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Hyatt Regency Kolkata is seeking an experienced Executive Sous Chef to lead our Food & Beverage kitchen operations and uphold Hyatt's brand standards. You will manage culinary teams, ensure exceptional service across all outlets and banquets, and drive profitability while maintaining guest satisfaction.

The role requires strong practical and administrative skills, with a proven track record in large operations and a flair for creativity to deliver high-quality dining experiences.

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.

Responsibilities

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

Skills

Executive Sous Chef

Operational skills

Administrative skills

Creativity

Education

Apprenticeship or professional diploma in Food Production

Job description

Organization- Hyatt Regency Kolkata

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, 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.

Summary

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, 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.