Sous Chef - Western Cuisine

Hyatt Centric; Maharashtra; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Hyatt Centric Juhu Mumbai is seeking a dedicated Sous Chef to support the Head Chef in a luxury hotel kitchen, ensuring smooth operation and adherence to brand standards. You will help maximize guest satisfaction through effective planning, organizing, directing, and controlling kitchen activities.

The role requires substantial experience in luxury international brands, solid knowledge of kitchen hygiene practices, and strong health and safety standards.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant.
• Experience in luxury international brands preferred.
• Qualification in Kitchen Production or Management advantageous.
• Knowledge of kitchen hygiene practices and health and safety standards essential.
• Basic computer skills in MS Office; Recipe Maintenance System preferred.

Responsibilities

• Assist Head Chef in managing the kitchen operation and administration.
• Help ensure maximum guest satisfaction through planning, organizing, directing, and controlling kitchen activities.

Skills

Sous Chef experience

Chef de Partie experience

Luxury hotel brands

Kitchen hygiene knowledge

Health and safety standards

MS Office

Recipe maintenance system

Kitchen management

Tools

MS Office

Recipe Maintenance 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 Head Chef 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 - Hyatt Centric Juhu Mumbai

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 Head Chef 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.