Executive Sous Chef – Hotel Kitchen Management

About the role

The Executive Sous Chef will lead the kitchen operations at Hyatt Regency Amritsar, ensuring that culinary standards align with Hyatt International’s brand and corporate strategies. This role balances guest satisfaction, staff management, and financial performance to drive the outlet’s success.

Key responsibilities

• Oversee daily kitchen operations, maintaining high-quality food preparation and service.
• Manage the kitchen as an independent profit centre, controlling costs and adhering to budget targets.
• Implement Hyatt brand standards and corporate strategies across all culinary activities.
• Ensure compliance with kitchen hygiene, occupational health and safety regulations.
• Coordinate with front‑of‑house teams to maximise guest satisfaction.

Required profile

• Minimum 2 years experience as Chef de Cuisine or Sous Chef in a reputable hotel or restaurant, preferably within a luxury international brand.
• Formal qualification in Kitchen Production or Management is an advantage.
• Strong knowledge of kitchen hygiene practices and occupational health and safety standards.

Required skills

• Proficiency in Microsoft Office applications.
• Experience using a Recipe Maintenance System.