Sous Chef- Banquets

Park Hyatt Los Cabos at Cabo del Sol; New Delhi; On-site; INR 5,753,000 - 7,670,000; Full time

Job summary

Hyatt Regency Lost Pines Resort and Spa in Austin, TX is seeking a skilled Sous Chef to assist the Chef de Cuisine in managing a high-volume kitchen and ensuring guest satisfaction while maintaining brand standards.

The ideal candidate has 2+ years as Sous Chef or 4+ years as Chef de Partie, knowledge of kitchen hygiene and safety, and familiarity with MS Office and recipe maintenance systems.

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

• The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Job description

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"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

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 centre, 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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