You will be responsible forthe effective running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations. The Executive Sous Chef is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.
Qualifications
Ideally with an apprenticeship or skilled diploma in Food Production. Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Positive practical, operational and adequate administrative skills with a flair for creativity are a must.
📌 Executive Sous Chef Hotel Mumbai
🏢 Destination Hotels
📍 Mumbai
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