Head Chef

Hyatt Hotels Corporation; Chhatrapati Sambhajinagar District; On-site; INR 8,588,000 - 11,450,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Production Manager for the Culinary Department to lead all culinary operations across outlets and banquets. You will ensure seamless service delivery, maintain high standards, and drive profitability in a fast-paced hotel setting.

The role requires culinary leadership, a strong administrative skillset, and a track record in larger-scale operations. Candidates with an apprenticeship or diploma in Food Production are preferred.

Qualifications

• Ideally with an apprenticeship or professional diploma in Food Production.
• Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity.

Responsibilities

• Function as the Production Manager for the Culinary Department.
• Ensure that all outlets and banquets operate successfully and are profitable.
• Be responsible for the efficient running of the division in line with Hyatt's corporate strategies and brand standards.

Skills

Food Production Knowledge

Executive Kitchen Experience

Administrative Skills

Education

Apprenticeship or professional diploma in Food Production

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

• To function as the Production Manager for the Culinary Department.
• To ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
• You will be responsible forthe efficient running ofthe division in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.

Qualifications

• Ideally with an apprenticeship or professional diploma in Food Production.
• Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.

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