24 Kitchen Production Jobs

You will play a crucial role in supporting the smooth operation of the department in alignment with Hyatt International's Corporate Strategies and brand standards, all while ensuring the satisfaction of employees, guests, and owners. As the Sous Chef, you will collaborate with the Chef de Cuisine in overseeing your designated kitchen as a profitable and efficient entity, guaranteeing the highest level of guest contentment through meticulous planning, organization, supervision, and management of the Kitchen operations and related administrative tasks. The ideal candidate should possess a minimum of 2 years of experience as a Sous Chef or 4 years as a Chef de Partie within a reputable hotel or a sizable restaurant known for its high standards, preferably within the realm of luxury international brands. A background in Kitchen Production or Management would be advantageous. Proficiency in kitchen hygiene protocols, as well as occupational health and safety regulations, is imperative. Additionally, a fundamental understanding of MS Office and Recipe Maintenance System is desirable for this role.,

You will be responsible for assisting with the efficient operation of the department in alignment with Hyatt International's Corporate Strategies and brand standards. Your role will involve meeting the expectations of employees, guests, and owners. As a Demi Chef de Partie, you will oversee the designated station/section of the outlet kitchen. Your primary objectives will include preparing a consistent, high-quality product and ensuring the delivery of courteous, professional, efficient, and flexible service that upholds the outlets" operating concept and Hyatt International standards. To be successful in this role, you should have a minimum of 2 years of experience working as a Demi Chef de Partie or 3-4 years as a Commis in a hotel or large restaurant with high standards. Previous experience in luxury international brands is preferred. Possessing a qualification in Kitchen Production or Management will be advantageous. It is crucial to have a comprehensive understanding of kitchen hygiene practices and occupational health and safety standards. Additionally, having basic computer skills in MS Office and familiarity with Recipe Maintenance Systems is preferred for this position.,

As a Chef De Partie specializing in Chinese Cuisine at Grand Hyatt Bali, you will play a crucial role in the efficient operation of the culinary department in alignment with Hyatt International's Corporate Strategies and brand standards. Your responsibilities will include overseeing a designated station in the outlet kitchen, ensuring the preparation of consistent, high-quality dishes, and delivering courteous, professional, and efficient service that upholds the outlets operating concept and Hyatt International standards. To excel in this role, you must possess a minimum of 2 years of experience as a Chef de Partie or 3-4 years as a Demi Chef de Partie/Commis in a hotel or large restaurant known for its high standards, preferably within the realm of luxury international brands with a specialization in Chinese Cuisine. A qualification in Kitchen Production or Management would be advantageous, and you should have a comprehensive understanding of kitchen hygiene practices and occupational health and safety standards. We are seeking a dynamic, outgoing, and enthusiastic individual with a strong culinary background, practical skills, operational expertise, and adequate administrative abilities. Creativity is a must, along with great leadership qualities to lead our team of passionate culinary professionals. Your role will be pivotal in meeting the expectations of employees, guests, and owners while upholding the reputation of Grand Hyatt Bali as a premier hospitality destination. Proficiency in basic computer skills, particularly in MS Office and Recipe Maintenance System, is preferred for this role. If you are someone who is dedicated to your craft, values quality and excellence in culinary creations, and thrives in a high-energy, enthusiastic work environment, we invite you to join our friendly and professional team at Grand Hyatt Bali.,

You will play a key role in supporting the smooth operation of the department in accordance with Hyatt International's Corporate Strategies and brand standards, while ensuring the satisfaction of employees, guests, and owners. As a Sous Chef, your primary responsibility will be to assist the Chef de Cuisine in overseeing the kitchen operation assigned to you, with the aim of running it as a successful independent profit center. This involves meticulous planning, organizing, directing, and controlling various aspects of the kitchen's operation and administration to deliver the highest level of guest satisfaction. The ideal candidate for this position should have a minimum of 2 years of experience working as a Sous Chef or 4 years as a Chef de Partie in a hotel or a large restaurant known for its high standards. Prior exposure to luxury international brands would be advantageous. Possessing a qualification in Kitchen Production or Management will further strengthen your candidacy. It is imperative to have a deep understanding of kitchen hygiene practices and adhere to occupational health and safety standards strictly. Proficiency in basic computer skills, particularly in MS Office and Recipe Maintenance System, is preferred for this role.,

You will have the responsibility to support the efficient operation of the department in alignment with Hyatt International's Corporate Strategies and brand standards, while ensuring the satisfaction of employees, guests, and owners. Your role will involve assisting the Chef de Cuisine in overseeing the assigned kitchen operation as a profitable independent center, with a focus on maximizing guest satisfaction. This will require effective planning, organizing, directing, and controlling of the kitchen operations and administration. Ideally, you should possess a minimum of 2 years" experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or a large restaurant known for maintaining high standards. Prior exposure to luxury international brands would be advantageous. Holding a qualification in Kitchen Production or Management would also be considered a plus. Having a thorough understanding of kitchen hygiene practices, as well as occupational health and safety standards, will be crucial for this role. Proficiency in basic computer skills, particularly in MS Office and Recipe Maintenance System, is preferred to support your daily tasks effectively.,

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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit center, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Minimum 2 years" 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.,

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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit Centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Minimum 2 years" 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred. Location: IN-WB-Kolkata Organization: Hyatt Regency Kolkata Job Level: Department Head/Manager Job Type: Administrative Candidates: Worldwide,

You will play a crucial role in supporting the smooth operation of the department according to Hyatt International's Corporate Strategies and brand standards, while ensuring the satisfaction of employees, guests, and owners. As a Sous Chef, your primary responsibility will be to assist the Chef de Cuisine in overseeing the kitchen operation assigned to you, treating it as an independent profit center. Your goal will be to achieve the highest level of guest satisfaction by effectively planning, organizing, directing, and supervising all aspects of the Kitchen's operation and management. To qualify for this position, you should have a minimum of 2 years of experience working as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant known for its high standards. Previous experience in luxury international brands is preferred. Possessing a qualification in Kitchen Production or Management will be considered advantageous. It is crucial that you have a solid understanding of kitchen hygiene practices and adhere to occupational health and safety standards. Proficiency in basic computer skills including MS Office and Recipe Maintenance System will be beneficial for this role.,

You will play a key role in supporting the efficient operation of the department in alignment with Hyatt International's Corporate Strategies and brand standards. Your primary focus will be on meeting the expectations of employees, guests, and owners. As a Chef de Partie, you will oversee a designated station or section within the outlet kitchen. Your responsibilities will include ensuring the consistent preparation of high-quality products and delivering service that is courteous, professional, efficient, and adaptable to support the outlet's operating concept and Hyatt International standards. To excel in this role, you should have a minimum of 2 years of experience as a Chef de Partie or 3-4 years as a Demi Chef de Partie/Commis in a hotel or large restaurant known for maintaining high standards. Previous exposure to luxury international brands is preferred. Possessing a qualification in Kitchen Production or Management will be advantageous. It is crucial to have a thorough understanding of kitchen hygiene practices and compliance with occupational health and safety standards. Proficiency in basic computer skills, especially in MS Office and Recipe Maintenance System, is desirable for this position.,

The job involves supervising the assigned station/section of the outlet kitchen at Hyatt Place Hyderabad Banjara Hills. The main responsibilities include preparing a consistent, high-quality product and ensuring courteous, professional, efficient, and flexible service that aligns with the outlet's operating concept and Hyatt International standards. The ideal candidate should have a minimum of 2 years of work experience as a Chef de Partie or 3-4 years as Demi Chef de Partie in a hotel or large restaurant with good standards, preferably with experience in luxury international brands. A qualification in Kitchen Production or Management will be an advantage. It is essential to have comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards. Basic computer skills in MS Office and Recipe Maintenance System are preferred for this role.,

You will play a key role in supporting the smooth operations of the department in alignment with Hyatt International's Corporate Strategies and brand standards, ensuring the satisfaction of employees, guests, and owners. As a Sous Chef, your primary responsibility will be to assist the Chef de Cuisine in overseeing the kitchen operation to operate as a successful profit center independently. This includes maximizing guest satisfaction by effectively planning, organizing, directing, and managing the kitchen's operations and administrative tasks. Fluency in Telugu language and cuisine is essential for this role. The ideal candidate should have a minimum of 2 years of experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with a focus on maintaining high standards. Previous experience in luxury international brands is preferred. A qualification in Kitchen Production or Management would be advantageous. Proficiency in kitchen hygiene practices, as well as occupational health and safety standards, is crucial for this role. Additionally, basic computer skills, including familiarity with MS Office and Recipe Maintenance Systems, are desirable.,

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. As the Chef de Cuisine, you will manage the assigned kitchen as an independent profit centre, aligning with the outlets operating concept and Hyatt International standards. Your primary goal will be to ensure maximum guest satisfaction while operating within budget, thereby contributing to the financial success of the outlet. To qualify for this role, you should have a minimum of 2 years of experience as Chef de Cuisine or Sous Chef in a hotel or restaurant known for its high standards. Prior exposure to luxury international brands would be advantageous. Possessing a qualification in Kitchen Production or Management will further strengthen your candidacy. It is imperative that you demonstrate comprehensive knowledge of kitchen hygiene practices and adhere to occupational health and safety standards. Proficiency in basic Computer Skills, especially in MS Office and Recipe Maintenance System, is preferred for this position. Your ability to effectively manage the kitchen while upholding quality standards and ensuring operational efficiency will be critical to your success in this role at Grand Hyatt Gurgaon.,

As a Sous Chef (Butcher) at Grand Hyatt Bali, you will be an essential part of our friendly and professional team. We are seeking a dynamic, outgoing, and enthusiastic individual with a strong background in professional culinary. Your practical, operational, and administrative skills should be top-notch, and a flair for creativity is a must. Your leadership abilities will be crucial as you join our energetic and passionate team. Your responsibilities will include assisting with the efficient running of the department in accordance with Hyatt International's Corporate Strategies and brand standards. You will play a key role in meeting employee, guest, and owner expectations. Working closely with the Chef de Cuisine, you will manage the assigned kitchen operation as a successful independent profit center. Your goal will be to ensure maximum guest satisfaction by planning, organizing, directing, and controlling the kitchen operation and administration. To be successful in this role, you should have a minimum of 2 years of experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with high standards. Experience in luxury international brands is preferred. A qualification in Kitchen Production or Management will be advantageous. You must possess comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards. Basic computer skills in MS Office and a Recipe Maintenance System are preferred for this position. If you are passionate about culinary excellence and dedicated to delivering exceptional dining experiences, we would love for you to join our team at Grand Hyatt Bali.,

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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Minimum 2 years 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.,

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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget and helping to ensure the financial success of the outlet. 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System are preferred.,

You will play a key role in supporting the department's operations at Hyatt International by adhering to the corporate strategies and brand standards. Your primary goal will be to meet the expectations of employees, guests, and owners while ensuring the efficient running of the department. As a Chef de Partie, you will be tasked with overseeing a specific station or section in the outlet kitchen to consistently prepare high-quality products. It is crucial to deliver courteous, professional, and flexible service that aligns with the outlets operating concept and Hyatt International standards. To qualify for this position, you should have a minimum of 2 years of experience as a Chef de Partie or 3-4 years as a Demi Chef de Partie/Commis in a hotel or large restaurant with high standards. Previous experience in luxury international brands is preferred. Possessing a qualification in Kitchen Production or Management would be advantageous. A solid understanding of kitchen hygiene practices, as well as occupational health and safety standards, is essential for this role. Additionally, having basic computer skills in MS Office and familiarity with Recipe Maintenance System will be beneficial.,

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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit center, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.,

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. As the Chef de Cuisine, you will manage the assigned kitchen as an independent profit centre, in accordance with the outlets operating concept and Hyatt International standards. Your primary goal will be to ensure maximum guest satisfaction while operating within budget, thereby contributing to the financial success of the outlet. To qualify for this role, you should have a minimum of 2 years of experience as a Chef de Cuisine or Sous Chef in a hotel or restaurant with good standards. Previous experience in luxury international brands is preferred. A qualification in Kitchen Production or Management will be advantageous. It is essential to possess comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards. Additionally, basic computer skills in MS Office and familiarity with Recipe Maintenance System are preferred for this position. By adhering to these qualifications and responsibilities, you will play a crucial role in maintaining the high standards and reputation of the establishment.,

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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Minimum 2 years 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.,

Summary 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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Minimum 2 years 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with 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 Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with 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 Demi Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Demi Chef de Partie or 34 years as Commis in a hotel or large restaurant with 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 will be essential Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with 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 will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

We are seeking a dedicated and experienced Sous Chef to contribute to the efficient running of our culinary department, aligning with Hyatt International's Corporate Strategies and brand standards while exceeding employee, guest, and owner expectations. Qualifications: Experience: Minimum 2 years of work experience as a Sous Chef, OR Minimum 4 years as a Chef de Partie in a hotel or large restaurant with high standards. Preferably, experience with luxury international brands. Education: A qualification in Kitchen Production or Management will be an advantage. Knowledge & Skills: Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer skills in MS Office and experience with a Recipe Maintenance System are preferred.