Head Chef / Executive Chef

Hyatt Hotels Corporation; Lucknow; On-site; INR 6,783,000 - 11,628,000; Full time

Job summary

Hyatt Hotels Corporation in Oceanside, CA is seeking an Executive Chef to lead the Food and Beverage division, ensuring outlets and banquets operate profitably and in line with Hyatt standards.

Ideal candidate has apprenticeship or diploma in Food Production and 2+ years as Executive Chef or Executive Sous Chef in a larger operation, with strong practical and administrative skills and a creative flair.

Qualifications

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

Responsibilities

• Ensure efficient running of the Food and Beverage division in line with Hyatt corporate standards.
• Function as Production Manager to ensure outlets and banquets run profitably.

Skills

Operational skills

Creativity

Administrative skills

Education

Apprenticeship or professional diploma in Food Production

Job description

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

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. 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.

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