Sous Chef-Indian Cuisine

Grand Hyatt; Panaji; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Grand Hyatt Goa is seeking a dedicated Sous Chef to assist in the efficient running of the kitchen, aligned with Hyatt’s corporate strategies and luxury standards. You will support the Chef de Cuisine in managing the kitchen as a profitable center, ensuring maximum guest satisfaction through planning, directing, and controlling kitchen operations and administration.

The role requires experience as a Sous Chef or Chef de Partie in a hotel or large restaurant, with strong knowledge of kitchen

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.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Responsibilities

• Assist in running the kitchen operation in line with Hyatt International's corporate standards and brand standards.
• Support the Chef de Cuisine in managing the kitchen operation to maximize guest satisfaction.
• Plan, organize, direct, and control kitchen administration.

Skills

Sous Chef exp

Kitchen management

Food safety

Tools

MS Office

Recipe system

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 - Grand Hyatt Goa

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 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.