Head Chef

Hyatt Corporation; Hampi; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

Hyatt Hotels Corporation invites applications for Head Chef in our Food & Beverage division in Karnataka, India. The Head Chef will act as Production Manager across outlets and banquets, ensuring operations align with Hyatt's standards and profitability goals.

The ideal candidate has a degree or diploma in Food Production and at least 2 years as Head Chef or Executive Sous Chef in a large operation, with strong leadership, practical skills, and a flair for creative service.

Qualifications

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

Responsibilities

• Oversee the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
• Head Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Education

Degree or professional diploma in Food Production

Job description

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"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Head Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

Qualifications

Ideally with a degree or professional diploma in Food Production.

Minimum 2 years work experience as Head 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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