Organization- Hyatt Regency Ahmedabad Summary As the Sous Chef - Outdoor Catering, your main responsibilities include assisting the Chef de Cuisine in managing the kitchen operation to maximize guest satisfaction and profit. This involves planning, organizing, directing, and controlling kitchen activities, as well as handling administrative tasks, managing staff, ensuring compliance with standards, and seeking continuous improvement. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie 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.
