Pastry Sous Chef

Hyatt Regency; Kolkata District; On-site; INR 700,000 - 1,200,000; Full time

Job summary

Hyatt Regency Kolkata is seeking a skilled Sous Chef to assist the Chef de Cuisine in delivering outstanding kitchen operations. You will help manage a busy kitchen, ensuring adherence to Hyatt brand standards while driving guest satisfaction and efficient administration.

The role requires strong experience in luxury hotel kitchens, attention to hygiene, and collaboration with a diverse culinary team. If you possess leadership skills and a passion for high-quality service, this is your

Qualifications

• 2 years experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant.

Responsibilities

• Assist the Chef de Cuisine in managing the kitchen operation.
• Plan, organize, direct and control kitchen administration to ensure guest satisfaction.
• Support in maintaining brand standards and profitability as a kitchen unit.

Skills

Hospitality experience

Luxury brand experience

Team leadership

Menu planning

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Summary

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, 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.

Organization - Hyatt Regency Kolkata

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, 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.