Executive Sous Chef

Hyatt Hotels Corporation; Mumbai; Vor Ort; INR 7.150.000 - 10.963.000; Vollzeit

Zusammenfassung

Hyatt Regency Houston Downtown is seeking an Executive Sous Chef to lead the Food and Beverage department in alignment with Hyatt's corporate strategies and brand standards. You will ensure smooth operation of all outlets and banquets and drive profitability.

The role requires strong practical and administrative skills, a flair for creativity, and at least 2 years in a similar senior kitchen position within a larger operation.

Qualifikationen

• 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.

Aufgaben

• Ensure efficient running of the Food and Beverage department in line with Hyatt's corporate strategies and brand standards.
• Act as Assistant Production Manager for the Food and Beverage Department and ensure that all outlets and banquets operate successfully.
• Strive to meet guest, employee and owner expectations and ensure profitability of the outlets.

Kenntnisse

Operational skills

Creativity

Administrative skills

Teamwork

Ausbildung

Apprenticeship or professional diploma in Food Production

Jobbeschreibung

Close Inclusive Collection Job Postings Notification

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

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.

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