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. The Executive Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.
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.
📌 Executive Chef Delhi (India)
🏢 Hyatt Centric
📍 India
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