Sous Chef- Events Kitchen

Hyatt Regency; Pune District; On-site; INR 500,000 - 750,000; Full time

Job summary

Hyatt Regency Pune is seeking a hands-on Sous Chef to support the Chef de Cuisine in delivering luxury kitchen standards. You will help plan, organize, direct, and control kitchen operations to achieve maximum guest satisfaction while meeting brand and corporate guidelines.

The role requires a minimum of 2 years as Sous Chef (or 4 years as Chef de Partie) in a hotel or large restaurant with high standards, preferably in luxury international brands.

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 the Chef de Cuisine in managing the assigned kitchen operation as a successful independent profit center.
• Plan, organize, direct, and control the kitchen operation and administration to ensure maximum guest satisfaction.

Skills

Sous Chef experience

Chef de Partie experience

Education

Kitchen Production or Management

Tools

MS Office

Job description

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.

Organization - Hyatt Regency Pune

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 Chefor 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.