Sous Chef-Indian Cuisine

Hyatt Hotels Corporation; Panaji; On-site; INR 4,938,000 - 6,838,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Sous Chef to support the Chef de Cuisine in managing the kitchen operations of a luxury hotel. The role focuses on delivering high standards of culinary excellence and guest satisfaction within a profitable kitchen environment.

The position requires experience in luxury brands, strong knowledge of kitchen hygiene, and proficiency with MS Office and recipe maintenance systems.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant.
• 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.

Responsibilities

• Assist the Chef de Cuisine in managing the kitchen operation as a successful independent profit center.
• Ensure maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.

Skills

Kitchen hygiene

OH&S knowledge

MS Office

Education

Kitchen Production or Management

Tools

Recipe Maintenance System

MS Office

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

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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