Sous Chef - Commissary

Hyatt Hotels Corporation; Jaipur; On-site; INR 6,718,000 - 10,557,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Sous Chef to assist in running the department in line with brand standards and to meet guest expectations. The role supports the Chef de Cuisine to manage kitchen operations, planning, organizing, directing and controlling activities to achieve excellent guest satisfaction.

Ideal candidates have 2+ years as Sous Chef or 4+ years as Chef de Partie, preferably with luxury brand experience, and strong knowledge of kitchen hygiene and safety practices.

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant.
• Experience in luxury international brands preferred.
• Knowledge of kitchen hygiene and health and safety standards essential.
• Basic computer skills in MS Office and Recipe Maintenance System preferred.

Responsibilities

• Assist with efficient operation of the department in line with Hyatt standards.
• Support the Chef de Cuisine in managing kitchen operations and administration.

Skills

Sous Chef experience

Chef de Partie experience

Kitchen hygiene

OH&S standards

MS Office

Recipe maintenance system

Luxury brands experience

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

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.

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.

Grand Hyatt at SFO | San Francisco , CA , US

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