Sous Chef - Banquets

hyatt; Chhatrapati Sambhajinagar District; On-site; INR 720,000 - 1,440,000; Full time

Job summary

Hyatt is seeking a skilled culinary professional to support the Head Chef in managing a busy kitchen operation, ensuring guest satisfaction and adherence to Hyatt's brand standards. The role focuses on planning, organizing, directing, and controlling both kitchen operations and administration.

The ideal candidate will bring experience from luxury hotels or premium restaurants, with strong knowledge of hygiene, safety, and basic MS Office skills for recipe maintenance and records.

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

• 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.
• To assist the Head Chef in managing his assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Skills

Hygiene & safety

Kitchen operations

Guest satisfaction

Education

Kitchen Production / Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

• 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.
• To assist the Head Chef in managing his assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• 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.