Chef de Cuisine- South Indian, Coastal

Summary
- He/She 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 Cuisine is responsible to assist the Executive Sous Chef & Executive Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

**Qualifications**:

- Minimum a year or 2, work experience as Chef de Cuisine or 3-4 years as Sous Chef in a hotel; 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.
- Must possess requisite experience in Karnataka (Coorg,Mangalore etc), South Indian Cuisine. Also, if additional Knowledge of Goan cuisine would be an added advantage