Sous Chef - Commissary

Hyatt Regency; Jaipur; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Hyatt Regency Jaipur Mansarovar seeks a Sous Chef to support the Chef de Cuisine in running the kitchen operation in line with Hyatt's standards and brand expectations. The role focuses on delivering guest satisfaction through organized kitchen management and effective administration within a luxury setting.

The incumbent will oversee hygiene, safety, and quality control, contributing to profit center success while collaborating with team members to maintain luxury service and operational

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 will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest and owner expectations.
• Assist the Chef de Cuisine in managing the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.

Education

Kitchen Production or Management

Job description

Organization- Hyatt Regency Jaipur Mansarovar

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.