Sous Chef - Indian

Hyatt Hotels Corporation; Pune District; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Hyatt Hotels Corporation seeks a skilled Sous Chef to assist the Chef de Cuisine in running a high-standard kitchen within a luxury hotel environment. You will help plan, organize, direct and control daily kitchen operations to ensure exceptional guest satisfaction.

The ideal candidate has 2+ years as Sous Chef or 4+ years as Chef de Partie in a hotel or large restaurant, with experience in luxury brands and knowledge of kitchen hygiene and safety standards.

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in hotel/large restaurant with high standards.
• Luxury international brand experience preferred.
• Basic computer skills and familiarity with recipe maintenance systems are an advantage.

Responsibilities

• Assist the Chef de Cuisine in managing kitchen operations and administration.
• Contribute to delivering maximum guest satisfaction through planning, organizing, directing and controlling the kitchen.
• Ensure compliance with hygiene, health and safety standards.

Skills

Kitchen hygiene

Occupational health and safety

MS Office

Recipe maintenance system

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

"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

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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