Sous Chef- Banquets

Hyatt Centric; Delhi; On-site; INR 670,000 - 1,004,000; Full time

Job summary

Hyatt Centric Janakpuri, New Delhi is seeking a capable Sous Chef to support the Chef de Cuisine in managing a high-standard kitchen operation. You will help ensure consistent quality and guest satisfaction while upholding Hyatt International's brand standards.

Responsibilities include planning, organizing, directing, and controlling daily kitchen activities to maximize efficiency and profitability, with a focus on hygiene, safety, and teamwork within a luxury hotel setting.

Qualifications

• Minimum 2 years experience as Sous Chef or 4 years as Chef de Partie in hotel or large restaurant.
• Experience in luxury international brands preferred.
• Hygiene and health and safety knowledge essential.
• Basic MS Office skills and Recipe Maintenance System preferred.

Responsibilities

• Assist in efficient running of the kitchen per Hyatt standards and brand requirements.
• Support Chef de Cuisine in planning, organizing, directing, and controlling kitchen operations to maximize guest satisfaction.

Skills

Kitchen hygiene practices

Occupational health and safety

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Organization- Hyatt Centric Janakpuri, New Delhi

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.

Summary

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.

Organization- Hyatt Centric Janakpuri, New Delhi

Summary

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.