Executive Sous Chef

Hyatt Hotels Corporation; Pauri Garhwal; On-site; INR 6,648,000 - 11,396,000; Full time

Job summary

Hyatt Hotels Corporation seeks an Executive Sous Chef to lead the Food and Beverage operations at Hyatt properties. The role focuses on directing kitchen activities, ensuring quality, and upholding brand standards while driving profitability across outlets and banquets.

The position emphasizes collaboration with culinary teams, administrative tasks, and creative execution to delight guests and meet corporate expectations.

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

• Responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
• As Assistant Production Manager for the Food and Beverage Department, ensure outlets and banquets operate successfully.
• Ensure that all outlets and banquets are profitable and meet guest, employee and owner expectations.

Skills

Executive Sous Chef experience

Chef de Cuisine experience

Creativity

Education

Apprenticeship or professional diploma in Food Production

Job description

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"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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