Sous Chef - Western Cuisine

Hyatt Hotels Corporation; Mumbai; On-site; INR 900,000 - 1,200,000; Full time

Job summary

Hyatt Hotels Corporation in Mumbai is seeking a Sous Chef to support the Head Chef in managing a high-standard kitchen operation within our luxury hotel portfolio. You will contribute to planning, organizing, directing, and controlling day-to-day kitchen activities to ensure consistent quality and guest satisfaction, while maintaining adherence to brand standards and safety regulations.

Experience in luxury international brands and a solid background in kitchen production, hygiene practices, and

Qualifications

• Minimum 2 years experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant.
• Experience with luxury international brands preferred.
• Knowledge of kitchen hygiene and health & safety standards.
• Basic MS Office and recipe maintenance system skills preferred.

Responsibilities

• Assist with the efficient running of the department aligned with Hyatt's brand standards.
• Support the Head Chef in planning, organizing, directing and controlling kitchen operations.
• Ensure maximum guest satisfaction through quality cooking and proper kitchen administration.

Skills

Sous Chef

Chef de Partie

Kitchen hygiene

MS Office

Education

Kitchen Production/Management qualification

Tools

Recipe Maintenance System

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

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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