Sous Chef

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

Job summary

Hyatt Hotels Corporation is seeking a Sous Chef to manage a culinary department, align with the Executive Chef, and maintain Hyatt brand standards. The role involves leading daily kitchen operations, guiding the culinary team, and ensuring a positive guest experience.

You will supervise food preparation, develop creative menu items, plan events, and manage staff with a focus on quality, safety, and cost control.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Strong training and communication skills.
• Culinary education and/or on the job training, hotel experience preferred.
• Geographic and schedule flexibility preferred.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Assume the role of liaison between all departments within the culinary division and all other hotel departments.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to Hyatt brand standards.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Skills

Kitchen Leadership

Food Preparation

Menu Development

Staff Training

Quality Control

Sanitation

Education

Culinary Education

On-the-Job Training

Job description

Close Inclusive Collection Job Postings Notification

"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

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities include:

• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment

Qualifications

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, hotel experience preferred
• Geographic and schedule flexibility preferred

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