Chef de Cuisine (Executive Sous Chef)

About the role

The Hyatt Regency Trivandrum is seeking a Chef de Cuisine to lead its culinary operations. Reporting to the Food & Beverage Director, you will ensure all outlets and banquet services run efficiently, meet brand standards, and achieve profitability while delivering exceptional guest experiences.

Key responsibilities

• Oversee daily kitchen operations across all hotel restaurants, bars and banquet venues.
• Develop and execute menus that align with Hyatt International’s corporate strategies and local guest preferences.
• Manage food cost, inventory, and purchasing to maintain budgetary targets.
• Ensure compliance with food safety, hygiene and quality standards.
• Lead, coach and schedule kitchen staff, fostering a collaborative and high‑performance team.
• Coordinate with the Executive Sous Chef to act as Assistant Production Manager for the entire F&B department.

Required profile

• Degree or professional diploma in Food Production or Culinary Arts.
• Minimum 2 years experience as an Executive Sous Chef or Chef de Cuisine in a large‑scale operation.
• Strong practical, operational and administrative abilities with a creative flair.

Required skills

• Food Production
• Culinary Operations
• Menu Planning
• Kitchen Management