Sous Chef - Asian

Hyatt Regency; Pune District, Pimpri-Chinchwad; On-site; INR 1,200,000 - 2,100,000; Full time

Job summary

Hyatt Regency Pune seeks a capable Sous Chef to assist the Chef de Cuisine in running the kitchen as a profitable, guest‑focused operation. You will plan, direct and control kitchen activities, ensuring alignment with Hyatt International brand standards and corporate strategies.

Ideal candidates have experience in luxury hotel kitchens, keen on hygiene, safety, and efficiency, and proficient in MS Office and recipe management systems.

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.
• Experience with luxury international brands preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards essential.
• Basic Computer Skills in MS Office and Recipe Maintenance System preferred.

Responsibilities

• Assist the Chef de Cuisine in managing his/her assigned kitchen operation as a successful independent profit center.
• Plan, organize, direct and control the Kitchen operation and administration to maximize guest satisfaction and efficiency.
• Ensure adherence to Hyatt International's corporate strategies and brand standards while meeting employee, guest and owner expectations.

Skills

Kitchen management

Hygiene knowledge

Health and safety

Computer basics

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

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 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.