Sous Chef - Western Cuisine

Hyatt Centric Juhu Mumbai; Mumbai; On-site; INR 900,000 - 1,200,000; Full time

Job 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.

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.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
• Support the Head Chef in managing assigned kitchen operation as a successful independent profit center.
• Ensure maximum guest satisfaction through planning, organizing, directing and controlling kitchen operations and administration.

Skills

Kitchen hygiene

Occupational safety

Food production

Education

Kitchen Production or 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

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 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.

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