Sous Chef

Hyatt Hotels Corporation; Mumbai; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a dedicated Sous Chef to assist in running the kitchen in line with the company's standards. You will support the Chef de Cuisine in planning, organizing, directing, and controlling kitchen operations and administration.

Ideal candidates have substantial luxury-hotel experience, strong knowledge of kitchen hygiene, and proficiency with MS Office and recipe maintenance systems to help drive guest satisfaction and operational excellence.

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 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 are preferred.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's corporate strategies and brand standards.
• Support the Chef de Cuisine in managing kitchen operations, directing and controlling kitchen administration, and ensuring maximum guest satisfaction.

Skills

Leadership

Luxury hotel experience

Education

Kitchen Production or Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

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.