You will be responsible to provide an excellent and consistent level of service to your customers. Contributes to the smooth and efficient running of the Reception within the Spa of Rooms Division. Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience hotel operations. Good customer service, communications and interpersonal skills are a must. Show more Show less

Job Title: Chef de Cuisine – Park Brasserie Department: Culinary Location: Park Hyatt Chennai ________________________________________________ Position Summary: As Chef de Cuisine at Park Brasserie, you will be responsible for conceptualizing menus, managing kitchen operations, maintaining hygiene standards, and delivering exceptional culinary experiences that align with the Hyatt brand's commitment to excellence. Key Responsibilities: (Including but not limited to) Culinary Operations: Lead all aspects of the kitchen at Park Brasserie. Ensure consistency in quality, taste, and presentation across all dishes. Team Leadership & Development: Supervise and mentor a team of chefs and kitchen staff, fostering a culture of learning, creativity, and teamwork. Conduct regular training sessions on cooking techniques, food safety, and service standards. Cost Control & Efficiency: Manage food costs, portion control, inventory, and waste reduction effectively. Collaborate with the purchasing department to maintain strong vendor relationships and ensure timely supply of ingredients. Maintain budgetary goals and support financial targets set by the Executive Chef. Guest Experience: Interact with guests for special occasions, feedback, and custom dining experiences. Continuously improve guest satisfaction scores related to culinary offerings. Hygiene, Safety & Compliance: Uphold the highest standards of kitchen hygiene and food safety in accordance with FSSAI and Hyatt standards. Ensure maintenance and cleanliness of all kitchen equipment and work areas. Qualifications: Preferred Degree/Diploma in Culinary Arts or Hospitality Management. Progressive culinary experience, with at least 2 years as a Sous Chef or Chef de Cuisine in a luxury hotel. Strong leadership, communication, and interpersonal skills. Sound knowledge of HACCP, food cost control, and kitchen administration. Experience with international and regional Indian cuisines will be an added advantage. Desired Attributes: Passionate, creative, and detail-oriented. Guest-centric with a flair for storytelling through food. Calm under pressure and solution-driven. Strong team player with a collaborative mindset. About Park Brasserie: Park Brasserie is Park Hyatt Chennai’s elegant all-day dining destination, known for its blend of international classics and vibrant regional favorites. Show more Show less

Summary We are looking for our future leaders! The Corporate Leadership Training Program is designed for graduates with potential to become an integral member of our leadership team. It is individually customized to provide them the additional development needed to progress rapidly within our company. Program Overview The 15 months program will be customized to your own development needs, previous work experience and career objectives. What we offer: Individually customized personal learning plan Intensive training in agreed area of specialization Exposure in various departments by rotations Team leading tasks and management project assignments Sharing, advice, and feedback from your Coaches and Mentor Opportunity to participate in variety of Leadership programs Participation in hotel's Hyatt Thrive Corporate Responsibility programs and initiatives Qualifications Education: Bachelor’s degree in hospitality major or related field Language Skills: A good working knowledge of English Language. Experience: Relevant internship and work experience in hotel operations is an advantage.

Summary We are looking for our future leaders! The Corporate Leadership Training Program is designed for graduates with potential to become an integral member of our leadership team. It is individually customized to provide them the additional development needed to progress rapidly within our company. Program Overview The 15 months program will be customized to your own development needs, previous work experience and career objectives. What we offer: Individually customized personal learning plan Intensive training in agreed area of specialization Exposure in various departments by rotations Team leading tasks and management project assignments Sharing, advice, and feedback from your Coaches and Mentor Opportunity to participate in variety of Leadership programs Participation in hotel's Hyatt Thrive Corporate Responsibility programs and initiatives Qualifications Education: Bachelor’s degree in hospitality major or related field Language Skills: A good working knowledge of English Language. Experience: Relevant internship and work experience in hotel operations is an advantage.

Summary Job Title: Chef de Cuisine – Park Brasserie Department: Culinary Location: Park Hyatt Chennai Position Summary: As Chef de Cuisine at Park Brasserie , you will be responsible for conceptualizing menus, managing kitchen operations, maintaining hygiene standards, and delivering exceptional culinary experiences that align with the Hyatt brand's commitment to excellence. Key Responsibilities : (Including but not limited to) Culinary Operations: Lead all aspects of the kitchen at Park Brasserie. Ensure consistency in quality, taste, and presentation across all dishes. Team Leadership & Development: Supervise and mentor a team of chefs and kitchen staff, fostering a culture of learning, creativity, and teamwork. Conduct regular training sessions on cooking techniques, food safety, and service standards. Cost Control & Efficiency: Manage food costs, portion control, inventory, and waste reduction effectively. Collaborate with the purchasing department to maintain strong vendor relationships and ensure timely supply of ingredients. Maintain budgetary goals and support financial targets set by the Executive Chef. Guest Experience: Interact with guests for special occasions, feedback, and custom dining experiences. Continuously improve guest satisfaction scores related to culinary offerings. Hygiene, Safety & Compliance: Uphold the highest standards of kitchen hygiene and food safety in accordance with FSSAI and Hyatt standards. Ensure maintenance and cleanliness of all kitchen equipment and work areas. Qualifications: Preferred Degree/Diploma in Culinary Arts or Hospitality Management. Progressive culinary experience, with at least 2 years as a Sous Chef or Chef de Cuisine in a luxury hotel. Strong leadership, communication, and interpersonal skills. Sound knowledge of HACCP, food cost control, and kitchen administration. Experience with international and regional Indian cuisines will be an added advantage. Desired Attributes: Passionate, creative, and detail-oriented. Guest-centric with a flair for storytelling through food. Calm under pressure and solution-driven. Strong team player with a collaborative mindset. About Park Brasserie: Park Brasserie is Park Hyatt Chennai’s elegant all-day dining destination, known for its blend of international classics and vibrant regional favorites.