Chef De Partie South India Kerala Cuisine

SummaryYou 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 (Kerala Cuisine) 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. QualificationsMinimum 2 years work experience as Chef de Partie (Kerala Cuisine) 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