Head Chef / Executive Chef

Hyatt Regency; Lucknow; Presencial; INR 900 000 - 1 300 000; Tempo integral

Resumo da oferta

Hyatt Regency Lucknow is seeking an experienced Executive Chef to lead the Food & Beverage division, ensuring outlets and banquets operate efficiently and profitably in line with brand standards. The role requires driving excellence across all culinary operations in Lucknow.

The successful candidate will align with Hyatt International's standards, oversee production, mentor staff and deliver outstanding guest experiences across the hotel, while maintaining profitability and quality.

Qualificações

• 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.

Responsabilidades

• Ensure efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards.
• Meet employee, guest and owner expectations.
• Function as Production Manager for the Food and Beverage Department to ensure outlets and banquets operate profitably.

Conhecimentos

Food production

Kitchen operations

Formação académica

Apprenticeship or professional diploma in Food Production

Ferramentas

Operational management

Descrição da oferta de emprego

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 Executive 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.

Organization- Hyatt Regency Lucknow

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 Executive 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 Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.