Executive Sous Chef

Job Title

Executive Sous Chef

Location : Goa

Client :

Our Client is a premier Upscale Hotel headquartered in Goa, with a 200-Room Inventory. The property is a sought-after destination for

Weddings, MICE, and Leisure travellers .

Position Summary :

We are currently seeking a dynamic and results-driven

Executive Sous Chef

to assisting the Executive Chef in

managing the daily operations of the kitchen,

ensuring that food quality, safety, and sanitation standards are met, and providing outstanding service to guests. .

The successful candidate will be responsible for

interacting with Destination Wedding and MICE Clients and be capable of curating exceptional Menus

based on their requirements.

Key Responsibilities :

Assist the Executive Chef in overseeing the

daily operations of the kitchen,

including managing staff, ordering supplies, and ensuring that all kitchen equipment is in good working order.

Collaborate with the Executive Chef to create new and innovative menus that are in line with the hotel's culinary vision and brand standards.

Guest Interaction with Destination Wedding and MICE Clients and be capable of curating exceptional Menus

based on their requirements.

Ensure that all food is prepared to the highest quality and safety standards, and that the kitchen is always clean and organized.

Train and mentor kitchen staff, and promote a positive and collaborative work environment.

Monitor Food Costs and adjust menus and recipes as needed to maintain profitability.

Maintain strong relationships with local suppliers, and ensure that all ingredients used in the kitchen are of the highest quality and freshness.

Implement and enforce health and safety regulations, and ensure that all kitchen staff are trained on proper food handling and safety procedures.

Participate in food and beverage events, and collaborate with other departments to ensure that all guest needs are met

Oversee Development and execution of Menus for all F&B outlets within the Hotel, including Restaurants, Banquets, and Room Service.

Ensure that all food is prepared to the highest standards of quality, taste, and presentation.

Manage the staffing, including hiring, training, scheduling, and supervising.

Ensure that all F&B equipment is properly maintained and in good working order.

Develop and implement food safety protocols and ensure that they are followed by all kitchen (and subsequently) F&B Service staff.

Keep up-to-date with industry trends and

introduce new F&B Concepts and techniques

as appropriate.

Preferred Qualifications & Experience :

12-15 years of relevant experience in Kitchen Management with Reputed 5 star / Upscale Hotels in Leisure Segment.

Should currently be in the role of Sr Sous Chef / Executive Sous Chef a Weddings / MICE oriented Hotel with large Banqueting Volumes , preferably at Leisure Destinations like

Goa, Rajasthan, Kerala etc.

Bachelor's Degree in Culinary Arts or equivalent

Strong knowledge of food safety and sanitation regulations.

Familiarity with FSSAI and HACCP compliance

Proven track record of Menu Development and Execution.

Excellent Leadership and Management skills.

Strong communication and interpersonal skills.

Outgoing Personality and Guest Interaction abilities

Ability to work well under pressure and meet deadlines.

Hands On and vibrant individual with a flair to conceive and execute contemporary and new F&B ideas.

Add value and finesse to the existing F&B operation

Ability to handle F&B volumes and also have an eye for detail and catering to discerning clientele.