Sous Chef - Western

Hyatt Hotels Corporation; Chennai District; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Hyatt Hotels Corporation in India is seeking a skilled culinary professional to support the Chef de Cuisine by managing kitchen operations and ensuring top-tier guest satisfaction. This role emphasizes planning, organizing, directing, and controlling the kitchen functions as a profitable unit in a luxury hotel setting.

Candidates should have at least 2 years as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant, with luxury brand experience preferred; knowledge of hygiene,

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in hotel or large restaurant.
• Experience with luxury international brands preferred.
• Comprehensive knowledge of kitchen hygiene and safety standards.
• Basic computer skills in MS Office; Recipe Maintenance System preferred.

Responsibilities

• Assist Chef de Cuisine in managing kitchen operations as a profitable unit.
• Plan, organize, direct, and control kitchen activities to ensure guest satisfaction.
• Maintain standards in line with Hyatt's corporate strategies and brand guidelines.

Skills

Kitchen operations

Food safety

Guest satisfaction

Leadership

Education

Kitchen Production/Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

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.

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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