Chef de Cuisine

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Job Description As a Chef de Cuisine at Hyatt Regency Lucknow, you will play a crucial role in the efficient running of the department in alignment with Hyatt International's Corporate Strategies and brand standards. Your primary focus will be to meet employee, guest, and owner expectations. You will be entrusted with managing the assigned kitchen as an independent profit center, adhering to the outlet's operating concept and Hyatt International standards.

Your goal will be to ensure maximum guest satisfaction while operating within budget, ultimately contributing to the financial success of the outlet.

Key Responsibilities:

- Manage the kitchen operations as per the brand standards and operating procedures
- Ensure the kitchen operates efficiently and effectively as an independent profit center
- Maintain maximum guest satisfaction levels through quality culinary offerings
- Adhere to budgetary requirements and contribute to the financial success of the outlet
- Implement and uphold kitchen hygiene practices and occupational health and safety standards

Qualifications

Required:

- Minimum 2 years of experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of 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
- Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred As a Chef de Cuisine at Hyatt Regency Lucknow, you will play a crucial role in the efficient running of the department in alignment with Hyatt International's Corporate Strategies and brand standards. Your primary focus will be to meet employee, guest, and owner expectations. You will be entrusted with managing the assigned kitchen as an independent profit center, adhering to the outlet's operating concept and Hyatt International standards.

Your goal will be to ensure maximum guest satisfaction while operating within budget, ultimately contributing to the financial success of the outlet.

Key Responsibilities:

- Manage the kitchen operations as per the brand standards and operating procedures
- Ensure the kitchen operates efficiently and effectively as an independent profit center
- Maintain maximum guest satisfaction levels through quality culinary offerings
- Adhere to budgetary requirements and contribute to the financial success of the outlet
- Implement and uphold kitchen hygiene practices and occupational health and safety standards

Qualifications

Required:

- Minimum 2 years of experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of 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
- Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred

Sign-in & see how your skills match this jobSKILLS
* Kitchen Operations Management
* Culinary Offerings
* Hygiene Practices
* Safety Standards
* Recipe Maintenance System
- Chef de Cuisine
* Indian Cuisine
* Management* MS Office
* Culinary Skills
* Kitchen Production
* Kitchen Hygiene Practices
* Occupational Health
* Safety Standards
* Basic Computer Skills
* Recipe Maintenance System
* Leadership Qualities
* Management* MS Office
* Kitchen Production
* Kitchen hygiene practices
* Basic computer skills
* Recipe Maintenance System
* HACCP* International Cuisines
* Culinary Operations
* Team Leadership Development
* Cost Control Efficiency
* Guest Experience
* Hygiene* Safety Compliance
* Food Cost Control
* Kitchen Administration
* Regional Indian Cuisines
* Indian Cuisine
* Management* MS Office
* Culinary Skills
* Kitchen Production
* Kitchen Hygiene Practices
* Occupational Health
* Safety Standards
* Basic Computer Skills
* Recipe Maintenance System
* Leadership Qualities
* Management* MS Office
* Kitchen Production
* Kitchen hygiene practices
* Basic computer skills
* Recipe Maintenance System
* HACCP* International Cuisines
* Culinary Operations
* Team Leadership Development
* Cost Control Efficiency
* Guest Experience
* Hygiene* Safety Compliance
* Food Cost Control
* Kitchen Administration
* Regional Indian Cuisines
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