Sous Chef

Hyatt Hotels Corporation; Jaipur; On-site; INR 900,000 - 1,200,000; Full time

Job summary

Hyatt Hotels Corporation in Jaipur area seeks a Sous Chef to lead a specific kitchen department under the Executive Chef, ensuring quality standards and a positive guest experience.

The role emphasizes strong leadership, menu development in line with Hyatt brand standards, events planning, cost control, safety and sanitation, and mentorship of the culinary team in a fast-paced hotel environment.

Qualifications

• Experience with training, basic financial management and customer service.
• Strong leadership and communication skills.
• Geographic and schedule flexibility preferred.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Liaise between culinary division and other hotel departments.
• Supervise preparation and cooking of various food items.
• Develop and implement creative menu items aligned with Hyatt brand standards.
• Plan, coordinate and implement special events and holiday functions.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching, evaluating and hiring.
• Lead and coach team towards guest service and employee satisfaction.
• Monitor food production, ordering, cost and quality daily.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Skills

Kitchen operations

Leadership

Communication

Training

Financial management

Customer service

Education

Culinary education

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.\"

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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