Sous Chef - Bakery

Hyatt Hotels Corporation; Jaipur; Presencial; INR 4.850.000 - 6.790.000; Jornada completa

Descripción de la vacante

Hyatt Hotels Corporation is seeking an experienced culinary professional to join our luxury kitchens. The role supports the Chef de Cuisine in managing the kitchen operation and administration, ensuring guest satisfaction and smooth service across outlets.

Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant; luxury brand experience preferred. Strong knowledge of kitchen hygiene and safety, plus basic MS Office and recipe maintenance systems, are essential.

Formación

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a hotel/large restaurant.
• Experience with luxury international brands preferred.
• Knowledge of kitchen hygiene and safety standards.
• Basic computer skills MS Office and Recipe Maintenance System preferred.

Responsabilidades

• Assist Chef de Cuisine in managing kitchen operations and administration.
• Ensure guest satisfaction by planning, organizing, directing and controlling kitchen operations.

Conocimientos

Kitchen hygiene

Occupational health and safety

Herramientas

MS Office

Recipe Maintenance System

Descripción del empleo

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

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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