Hyatt Regency Chennai is a modern business 5 star hotel located centrally, close to prime business districts, IT corridors, US consulate, 230 m from the nearest Metro Station, and 15 kms away from Chennai International airport. Epitomizing South India’s artistic traditions, this luxury hotel in Chennai brings a warm feeling with a dash of cosmopolitan glamour for business and leisure travelers. Explore the charming streets of Chennai and enjoy an energizing experience of Hyatt Regency. The luxurious Hyatt Regency Chennai is located on the iconic Anna Salai (Mount Road), a 20-minute drive from Anna International Airport. Offering a 24-hour business centre, it also has an outdoor pool and pampering spa treatments. The inviting and spacious rooms are come with a 40-inch flat-screen TV, iPod dock and a well-stocked minibar. En suite bathrooms have a large soaking tub and separate rainshower. 24-hour room service is available. Hyatt Regency Chennai is a 5-minute drive from shopping at Nungambakkam and T Nagar. Apollo Cancer Institutes is a 3 minute drive away, US Consulate is a 5 minute drive away and Marina beach is a 12 minute drive. It is within a 20-minute drive from Chennai Central Railway Station, Rajiy Gandhi Salai and Chennai Trade Centre. Siddh Spa provides private treatment rooms where guests can indulge in relaxing body massage and facials. The fitness centre features personal trainers, steam rooms and saunas. Indian and European dishes are served at Spice Haat, while coastal flavours of Southern Italy are offerd at Focaccia. Other dining options include Asian and Chinese food at Stix, as well as chocolate and pastries at Biscotti. Drinks can be enjoyed at 365 A.S. Bar and the 24-hour Lobby Lounge.
Hyatt Regency Chennai is hiring a dynamic, energetic, passionate, and experienced candidate for the position of Executive Chef.
Duties and Responsibilities of Executive Chef:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Requirements and skills
Minimum 4 years of working experience as a Head Chef, Executive chef or relevant position.
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software.
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