Executive Sous Chef

Grand Hyatt; Mumbai; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

Grand Hyatt Mumbai is seeking an Executive Sous Chef to lead the Food and Beverage operation in line with Hyatt standards. The role involves acting as the Assistant Production Manager for F&B and ensuring all outlets and banquets run smoothly and profitably.

The ideal candidate will have an apprenticeship or diploma in Food Production and at least 2 years in a senior culinary role in a large operation, with strong practical, operational and administrative capabilities and a flair for creativity.

Qualifications

• 2+ years work experience as Executive Sous Chef or Chef de Cuisine in a larger operation.
• Strong practical and administrative skills with creativity.

Responsibilities

• Oversee efficient running of the department in line with Hyatt International’s corporate strategies and brand standards, meeting employee, guest and owner expectations.
• Function as the Assistant Production Manager for the Food and Beverage Department, ensuring outlets and banquets operate successfully and are individually profitable.

Skills

Operational skills

Administrative skills

Creativity

Food production knowledge

Education

Apprenticeship or professional diploma in Food Production

Job description

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.

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.