Chef de Cuisine- South Indian, Coastal & Goan

**Description:**

*He/She 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 Cuisine is responsible to assist the Executive Sous Chef & Executive Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

**Qualifications:**

*Minimum a year or 2, work experience as Chef de Cuisine or 3-4 years as Sous Chef in a hotel; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage.

*The candidate must have significant hands‑on experience in South Indian and Coastal cuisine. Knowledge of Goan cuisine will be considered an added advantage
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