**Description:** **Core Responsibilities of a Chef** + **Menu Planning** : Designing seasonal or specialty menus that align with guest preferences and restaurant themes. + **Food Preparation** : Cooking, seasoning, and presenting dishes to meet high standards. + **Quality Control** : Ensuring taste, portion size, and presentation are consistent. + **Kitchen Management** : Supervising cooks, assistants, and other staff to maintain smooth operations. + **Inventory & Ordering** : Managing stock levels, ordering ingredients, and controlling food costs. + **Compliance** : Following hygiene, safety, and regulatory standards. + **Customer Interaction** : Engaging with guests to explain dishes or receive feedback. **Qualifications:** **Skills & Qualifications** + Leadership: Ability to manage diverse kitchen teams under pressure. + Creativity: Skilled in developing innovative recipes and plating styles. + Time Management: Capable of handling multiple orders efficiently during peak hours. + Business Awareness: Strong understanding of food costs, profit margins, and customer trends. + Adaptability: Proficient in adjusting menus to accommodate dietary restrictions (vegetarian, vegan, gluten-free, etc.). **Preferred Qualifications** + Bachelor’s degree in hospitality management. + Over 10 years of experience in the hotel industry, including at least 2–3 years in a Sous Chef role. + Fluency in English and local languages to ensure effective communication. **Primary Location:** IN-GJ-Bharuch **Organization:** Hyatt Place Bharuch **Job Level:** Full-time **Job:** Administrative **Req ID:** BHA000280 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.