Executive Sous Chef

Grand Hyatt; Maharashtra; On-site; INR 1,500,000 - 2,100,000; Full time

Job summary

Grand Hyatt Mumbai is seeking an Executive Sous Chef to oversee the Food & Beverage department and act as Assistant Production Manager. You will ensure that all outlets and banquets operate successfully, aligning with Hyatt International's corporate strategies and brand standards, while meeting guest and owner expectations.

The role requires leadership to drive profitability and exceptional culinary execution across the hotel’s food operations.

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.

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.
• Ensure that all outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.

Skills

Practical skills

Operational skills

Administrative skills

Creativity

Education

Apprenticeship or professional diploma in Food Production

Job description

Organization- Grand Hyatt Mumbai

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.