Sous Chef - Commissary

Hyatt Regency Dfw; Jaipur; In loco; INR 600.000 - 850.000; Tempo pieno

Descrizione del lavoro

Hyatt Hotels Corporation is seeking a Sous Chef to assist the Chef de Cuisine in managing the kitchen operations at our Jaipur property. You will help maintain brand standards and drive guest satisfaction through efficient kitchen leadership.

The role requires strong experience in luxury hotel kitchens, strict hygiene practices, and the ability to operate a profitable kitchen. This on-site position offers a dynamic team environment and opportunities in a globally renowned hotel group.

Competenze

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

Mansioni

• Assist the department to run efficiently in line with Hyatt standards.
• Support the Chef de Cuisine in managing the kitchen operation as a profitable center.
• Plan, organize, direct, and control kitchen activities to maximize guest satisfaction.
• Maintain kitchen administration and cost controls.

Conoscenze

Sous Chef experience

Kitchen hygiene

Hospitality experience

Recipe maintenance

Formazione

Kitchen Production or Management qualification

Strumenti

MS Office

Recipe Maintenance System

Descrizione del lavoro

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.

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