Hyatt Sous Chef- Indian Cuisine in HYDERABAD, India

§ Ensures that all company minimum brand standards have been implemented.

§ Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§ Has excellent knowledge of all available products in the market and buys locally fresh products wherever possible.

§ Checks incoming food products and ensures that all food merchandise is in accordance with order sheets and receiving records

§ Coordinates with all satellite kitchens for their mise-en-place and supplies.

§ Regularly conducts yield testing to ensure wastage is kept minimal and that all Scala recipes are correct and up-to-date.

§ Directs food apportionment policy to control costs.

§ Introduces and tests the market with new products which are market-oriented in terms of price and product.

§ Monitors closely the requirements in own section and order the food items at the right time and in the right quantity for the intended use.

§ Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

§ Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

§ Assists to devise special dishes and develop innovative recipes.

§ Establishes and enforces sanitation standards for the kitchen.

Primary Location: IN-AP-Hyderabad
Organization: Hyatt Hyderabad
Job Level: Full-time
Job: Culinary
Req ID: HYD000673