Sous Chef - Bakery

Hyatt Regency Dfw; Jaipur; On-site; INR 700,000 - 1,200,000; Full time

Job summary

Hyatt Hotels Corporation seeks an experienced kitchen professional to support the Chef de Cuisine in a luxury hotel environment. The role focuses on planning, organizing, and directing kitchen operations to deliver outstanding guest experiences.

Ideal candidates have 2+ years as a Sous Chef or 4+ years as a Chef de Partie in hotels or large restaurants, plus knowledge of kitchen hygiene and safety practices. Basic MS Office skills and recipe management are 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 is advantageous.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

Responsibilities

• Assist the Chef de Cuisine in managing the assigned kitchen operation to ensure guest satisfaction.
• Plan, organize, direct, and control kitchen operations and administration.
• Maintain high standards of hygiene, safety, and quality across all kitchen areas.

Skills

Sous Chef experience

Chef de Partie experience

Food safety knowledge

Basic computer skills

Education

Kitchen Production/Management qualification

Job description

Close Inclusive Collection Job Postings Notification

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It's important to constantly challenge your knowledge and step out of your comfort zone.\"

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It's important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

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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