Head Chef

Hyatt Hotels Corporation; Jaipur; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Hyatt Hotels Corporation is looking for a dynamic Head Chef to manage the Food and Beverage Department. You will oversee the efficient operation of the division, ensuring all outlets are successful and profitable while meeting the high standards of Hyatt International.

The ideal candidate has a relevant diploma and at least 2 years of experience as a Head Chef or Executive Sous chef. Creativity and strong operational skills are essential for this role.

Qualifications

• Minimum 2 years work experience as Head Chef or Executive Sous chef.
• Good practical and operational skills required.
• Administrative skills with creativity are a must.

Responsibilities

• Manage the Food and Beverage Department efficiently.
• Ensure all outlets operate successfully and are profitable.
• Meet employee, guest, and owner expectations.

Skills

Operational skills

Creativity

Administrative skills

Education

Apprenticeship or professional diploma in Food Production

Job description

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.

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 an apprenticeship 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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