Sous Chef

Hyatt Regency; Pune District; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Hyatt Regency Pune is seeking a skilled Sous Chef to assist the Chef de Cuisine in managing the kitchen operation in line with Hyatt's standards. You will contribute to planning, organizing, directing, and controlling a profitable kitchen, ensuring maximum guest satisfaction.

The ideal candidate has at least 2 years as Sous Chef or 4 years as Chef de Partie in a hotel or luxury restaurant, with strong knowledge of kitchen hygiene and safety practices. Proficiency in MS Office is preferred.

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.
• 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.

Responsibilities

• Assist the Chef de Cuisine in managing the assigned kitchen operation as a successful independent profit center.
• Plan, organize, direct and control kitchen operations and administration to maximize guest satisfaction.

Skills

Sous Chef experience

Kitchen hygiene

Health and safety standards

MS Office

Recipe Maintenance System

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 Pune

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 Chefor 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.