Sous Chef- Banquets

hyatt; Delhi; On-site; INR 900,000 - 1,400,000; Full time

Job summary

Hyatt International is seeking a Sous Chef to support the Chef de Cuisine in delivering exceptional dining experiences. You will aid in planning, organizing, and directing kitchen operations across a large hotel environment, ensuring profitability and high standards.

The ideal candidate has at least 2 years in a Sous Chef role or 4 years as a Chef de Partie, preferably with luxury international brand exposure.

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 in luxury international brands preferred.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential.
• Basic computer skills in MS Office, and Recipe Maintenance System is preferred.

Responsibilities

• Assist the Chef de Cuisine in managing kitchen operations as a profitable unit.
• Ensure maximum guest satisfaction by planning, organizing, directing and controlling the kitchen operations and administration.
• Align department with Hyatt International's corporate strategies and brand standards.

Skills

Kitchen hygiene

Health & safety

MS Office

Recipe maintenance system

Education

Kitchen Production/Management qualification

Tools

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. 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.

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.