Executive Sous Chef

Hyatt; Maharashtra; On-site; INR 900,000 - 1,300,000; Full time

Job summary

Hyatt in Maharashtra, India seeks an Executive Sous Chef to oversee the Food and Beverage department, ensuring outlets and banquets run efficiently and profitably in line with Hyatt's standards. You will assist as Production Manager for F&B, driving quality and guest satisfaction.

The ideal candidate has at least 2 years in a similar senior role, with an apprenticeship or diploma in Food Production and strong practical and administrative skills, plus a creative flair.

Qualifications

• 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.

Responsibilities

• Ensure efficient running of the department in line with Hyatt International's strategies and brand standards.
• Oversee outlets and banquets to ensure successful operations and profitability.

Skills

Executive Sous Chef

Operational skills

Administrative skills

Creativity

Education

Apprenticeship or professional diploma in Food Production

Job description

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.

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.