To function as the Production Manager for the Culinary Department.
To ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
You will be responsible for the effective running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
Qualifications
Ideally with an apprenticeship or skilled diploma in Food Production.
Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation.
Positive practical, operational and adequate administrative skills with a flair for creativity are a must.
📌 Head Chef Aurangabad (India)
🏢 Hyatt Place
📍 India
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