Hyderabad, Telangana, India
Not disclosed
On-site
Full Time
You will be responsible for the efficient 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. Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must. Show more Show less
Hyderabad, Telangana, India
None Not disclosed
On-site
Full Time
Organization- Hyatt Hyderabad Gachibowli Hyatt Hyderabad Gachibowli is a pet-friendly, 5-star hotel in Hyderabad. This lush green property features a scenic walking track, fitness center & an outdoor pool. Experience delectable cuisines with a variety of dining options or rejuvenate at The Spa. The hotel is located at the heart of Hi-tech city of Hyderabad, in close proximity to Amazon Development Sector, Boulder Hill Golf Course, Major SEZ Parks, IKEA, Indian School of Business and US Consulate of Hyderabad. You will be responsible for 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 Head Chef - Outlet is responsible to function as the Assistant Production Manager for the Food and Beverage Outlets, and to ensure that all the outlets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. This position is directly responsible for the success of food and beverage restaurants of the property. A hands-on approach is necessary to effectively manage the quality of customer service and guest dining experience. Ideally with an apprenticeship or professional diploma in Food Production or bachelor's degree in Hotel Management. Minimum 2 years' work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must. Must be able to work a flexible work schedule as the hours for this management position will vary.
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