Sous Chef - Pastry

Hyatt Hotels Corporation; Hyderabad; On-site; INR 6,718,000 - 9,597,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a capable culinary professional to support the Chef de Cuisine in a Grand Hyatt property in San Francisco. The role focuses on managing kitchen operations, ensuring guest satisfaction and profitability through planning, organizing, directing and controlling daily kitchen activities.

The ideal candidate has 2+ years as Sous Chef or 3+ years as Chef de Partie in luxury hotel brands, with strong knowledge of kitchen hygiene and safety standards, and basic IT

Qualifications

• Minimum 2 years work experience as Sous Chef or 3 years as Chef de Partie in a hotel; 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

• 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.

Skills

Sous Chef experience 2+ years

Chef de Partie experience 3+ years

Luxury hotel brand experience

Kitchen hygiene knowledge

Health and safety standards

MS Office

Recipe Maintenance System

Education

Kitchen Production/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."

"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

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 3 years as Chef de Partie in a hotel; 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.

Grand Hyatt at SFO | San Francisco , CA , US

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