He/She 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 Chef de Cuisine is responsible to assist the Executive Sous Chef & Executive 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 a year or 2, work experience as Chef de Cuisine or 3-4 years as Sous Chef in a hotel; 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.
Must possess requisite experience in Karnataka (Coorg,Mangalore etc), South Indian Cuisine. Also, if additional Knowledge of Goan cuisine would be an added advantage
