Executive Sous Chef

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

Job summary

Hyatt Hotels Corporation is seeking an Executive Sous Chef to oversee the Food & Beverage department in line with corporate strategies and Hyatt standards. This role acts as the Assistant Production Manager for F&B and ensures profitable operation of all outlets and banquets.

The ideal candidate holds an apprenticeship or diploma in Food Production and has at least two years of experience as Executive Sous Chef or Chef de Cuisine in a large operation, with strong practical and administrative

Qualifications

• Apprenticeship or professional diploma in Food Production.
• Minimum 2 years of work experience as Executive Sous Chef or Chef de Cuisine in a large operation.
• Strong practical, operational and administrative skills with creativity.

Responsibilities

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

Skills

2+ years as Executive Sous Chef

Administrative skills

Creativity

Operational skills

Education

Apprenticeship or professional 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.

Caption by Hyatt Kabutocho Tokyo | Tokyo , Kanto , JP

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