Sous Chef - Western

Hyatt Hotels Corporation; Chennai District; On-site; INR 700,000 - 1,100,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a skilled Sous Chef to support the Chef de Cuisine in managing a luxury hotel kitchen. You will help run the department in line with Hyatt's corporate strategies and brand standards, aiming for exceptional guest satisfaction and profitable operations.

The ideal candidate has 2+ years as Sous Chef or 4+ years as Chef de Partie in high-standard hotels or large restaurants, with knowledge of kitchen hygiene and safety.

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 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.
• Assist the Chef de Cuisine in managing the assigned kitchen operation as a profitable center, ensuring maximum guest satisfaction through planning, organizing, directing and controlling the Kitchen operation and administration.

Skills

Kitchen hygiene

Food safety

MS Office

Recipe maintenance

Education

Kitchen production

Tools

N/A

Job description

Close Inclusive Collection Job Postings Notification

"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

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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