Sous Chef - Indian

Park Hyatt Chennai; Chennai; On-site; INR 900,000 - 1,300,000; Full time

Job summary

Park Hyatt Chennai is seeking an experienced culinary professional to join our luxury kitchen team. You will assist in managing operations to deliver exceptional guest experiences in a prestigious hotel setting.

Role involves planning, organizing, directing and controlling kitchen activities to maximize guest satisfaction while maintaining brand standards and hygiene. On-site, full-time opportunity with potential for growth.

Qualifications

• 2 years as Sous Chef or 4 years as Chef de Partie in hotel/large restaurant.
• Experience with luxury international brands preferred.
• Knowledge of kitchen hygiene and safety standards.
• Basic computer skills including MS Office and recipe maintenance system preferred.

Responsibilities

• Assist Chef de Cuisine in managing kitchen operations as a profitable unit.
• Plan, organize, direct and control kitchen activities to ensure guest satisfaction.

Skills

Sous Chef experience

Chef de Partie experience

Kitchen Hygiene practices

MS Office basics

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Park Hyatt Chennai is one of the most luxurious hotels in the city located just 15 minutes away from the Chennai international airport and overlooking the Guindy National Park. It is a silent retreat in the midst of this bustling metro city. Its 200 indulgent newly renovated guestrooms include 20 lavish suites with elegant interiors and beautiful views of the city and the forest reserve. The rooms and suites are amongst the largest in the city and are thoughtfully designed to delight you with comfort, world-class amenities and personalized luxury.

Responsibilities

• 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. 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.