Pastry Sous Chef

Hyatt Hotels Corporation; Kolkata District; On-site; INR 6,185,000 - 8,563,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a skilled Sous Chef to assist the Chef de Cuisine in managing a busy kitchen to the standard of Hyatt's luxury brands. You will help plan, organize, and direct kitchen operations to deliver exceptional guest experiences in line with the company's strategies.

The role requires 2 years as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with high standards; experience in luxury international brands is preferred, along with basic MS Office

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards.
• Experience in luxury international brands preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards essential.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt's corporate strategies and brand standards.
• Support the Chef de Cuisine in managing the kitchen operation as a profitable center.
• Plan, organize, direct, and control kitchen operations and administration to maximise guest satisfaction.

Skills

Sous Chef

Chef de Partie

MS Office

Recipe Maintenance System

Job description

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"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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