Sous Chef - Indian

Hyatt Hotels Corporation; Dehradun; On-site; INR 600,000 - 900,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a dedicated Sous Chef to support culinary leadership in a luxury hotel setting. The role involves assisting the Chef de Cuisine, ensuring smooth kitchen operations and maintaining Hyatt's high standards of food quality and guest satisfaction.

The ideal candidate will have substantial kitchen experience, strong knowledge of hygiene and safety practices, and basic computer skills.

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.
• 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 are preferred.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
• Support the Chef de Cuisine in managing the kitchen operations and supervising staff to ensure maximum guest satisfaction.
• Participate in planning, organizing, directing and controlling kitchen activities and administration.

Skills

Kitchen hygiene practices

Occupational health and safety

Education

Kitchen Production or Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

Role Overview

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.

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