Sous Chef - Western Cuisine

Hyatt Centric; Mumbai; On-site; INR 600,000 - 800,000; Full time

Job summary

Hyatt Centric Juhu Mumbai is seeking a proactive Sous Chef to assist the Head Chef in delivering exceptional kitchen operations. The role focuses on maintaining Hyatt brand standards and maximizing guest satisfaction through hands-on leadership of a busy kitchen in a luxury hotel environment.

You will oversee food preparation, ensure high hygiene standards, and support the culinary team in daily tasks, menu execution, and training.

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.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's brand standards and strategies.
• Support Head Chef in managing kitchen operations to maximize guest satisfaction through planning, organizing, directing and controlling the kitchen.

Skills

Sous Chef experience

Kitchen leadership

Education

Kitchen production/management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Job Description:

Organization- Hyatt Centric Juhu Mumbai

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; 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.