Head Chef

Hyatt Place; Jaipur; On-site; INR 600,000 - 900,000; Full time

Job summary

Hyatt Place Jaipur Malviya Nagar is seeking an experienced Head Chef to ensure the efficient running of the F&B division in line with Hyatt International's brand standards and corporate strategies.

The Head Chef will function as the Production Manager for the Food and Beverage Department, ensuring that all outlets and banquets operate successfully and remain profitable for the hotel.

Qualifications

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

Responsibilities

• Head Chef to function as the Production Manager for the Food and Beverage Department.
• Ensure all outlets and banquets operate successfully and profitably.
• Align with hotel standards and corporate brand guidelines.

Education

Apprenticeship or professional diploma in Food Production

Job description

Organization- Hyatt Place Jaipur Malviya Nagar

Summary

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.

Summary

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.