Sous Chef - Asian

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

Job summary

Hyatt Hotels Corporation seeks a Sous Chef to support the Chef de Cuisine in running its kitchen operations in line with Hyatt's standards, focusing on guest satisfaction and departmental profitability.

The candidate should have 2 years as Sous Chef or 4 years as Chef de Partie in hotel/large restaurant, with luxury brand experience preferred. Knowledge of kitchen hygiene, health and safety, and basic MS Office skills is required.

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.

Responsibilities

• Assist the Chef de Cuisine in managing the assigned kitchen operation as a profitable unit, ensuring guest satisfaction through planning, organizing, directing and controlling activities.

Skills

Sous Chef experience

Chef de Partie experience

Luxury brand experience

Kitchen hygiene knowledge

Health and safety knowledge

MS Office proficiency

Recipe Maintenance System

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"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.

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