CHEF DE CUISINE - INDIAN CUISINE @ GRAND HYATT MUMBAI HOTEL AND RESIDENCES
Grand Hyatt Mumbai Hotel and Residences is actively seeking a highly skilled and experienced Chef De Cuisine specializing in Indian Cuisine. The successful candidate will be responsible for leading the Indian kitchen operations, ensuring the delivery of authentic, high-quality, and consistently exceptional Indian dishes that align with the prestige of the Grand Hyatt brand. This senior culinary role demands deep expertise in various regional Indian cooking techniques, flavor profiles, and presentation standards.
The role involves comprehensive kitchen management, including menu planning, financial control (costing and inventory), and strict adherence to HACCP and safety protocols. The Chef De Cuisine must also excel at team leadership, training, and development, fostering a professional and collaborative environment among the kitchen brigade. Ideal candidates will demonstrate creativity in developing new menu items while maintaining the integrity of classic Indian recipes.
The role involves comprehensive kitchen management, including menu planning, financial control (costing and inventory), and strict adherence to HACCP and safety protocols. The Chef De Cuisine must also excel at team leadership, training, and development, fostering a professional and collaborative environment among the kitchen brigade. Ideal candidates will demonstrate creativity in developing new menu items while maintaining the integrity of classic Indian recipes.
Key Requirements
Minimum of 5 years of progressive experience in a luxury hotel or high-volume fine dining restaurant, specializing in Indian cuisine.
Demonstrated expertise in menu engineering, development, and execution for Indian sections.
Strong leadership and management skills to oversee a large kitchen team.
Exceptional knowledge of authentic regional Indian cooking techniques and spices.
Proven ability to maintain high standards of food hygiene and safety (HACCP compliance).
Excellent communication and interpersonal skills.
Experience in inventory management, cost control, and achieving budgeted financial targets.
Culinary degree or equivalent professional certification.
Ability to work efficiently under pressure and during peak service hours.
Creative flair for dish presentation and innovation.