Catering Chef Manager

Job Description: Sous Chef – High Volume Operations

Location: Artjuna Goa (Main Outlet)
Reporting to: Executive Management / Head of Operations
Department: Kitchen & Food Operations
Working Hours: 7:00 AM – 10:30 PM (Shift-based management coverage)

Position Overview

The Sous Chef at Artjuna Goa will act as the operational head of the kitchen in one of Goa’s most dynamic, high-volume outlets serving 300–500 guests daily. This role requires a chef who has extensive experience in mass catering, banquets, and large-scale production, yet can adapt to the pace, quality, and precision required in à la carte restaurant service.

The position demands exceptional leadership, systematic planning, and hands-on supervision to ensure consistency, speed, hygiene, and coordination with central production units. The Sous Chef will manage kitchen operations from morning breakfast through evening service, ensuring seamless flow, team discipline, and food quality at all times.

Key ResponsibilitiesOperational Leadership

• Act as the Kitchen-in-Charge for daily operations at Artjuna Goa.
• Lead and supervise a large kitchen team across multiple sections (grill, salad, cold, hot, bakery coordination, dispatch).
• Ensure timely preparation, station readiness, and efficient service throughout the day.
• Coordinate with the Central Kitchen, Bakery, Warehouse, and Purchase teams for smooth supply and replenishment.
• Manage the service kitchen flow — especially during high-volume breakfast and lunch peaks — to maintain speed and consistency.

Production & Planning

• Implement and maintain batch cooking, mise-en-place systems, and dispatch planning suitable for high turnover service.
• Forecast daily requirements based on footfall trends and event schedules.
• Monitor product movement and ensure optimal stock levels without overproduction or wastage.
• Maintain clear daily and weekly prep sheets for all sections.

Quality & Standards

• Ensure that all dishes are produced as per Artjuna’s established recipes and presentation standards.
• Monitor portion control, consistency, and service speed during all shifts.
• Liaise with Chef Consultants for periodic recipe enhancements and new dish introductions while maintaining existing menu quality.
• Conduct daily tasting and ensure that all items meet Artjuna’s brand standards before service.

Team Management

• Supervise, train, and motivate kitchen staff across all sections.
• Schedule and manage kitchen shifts to ensure smooth operations through the full working day.
• Foster a disciplined, respectful, and hygienic kitchen culture.
• Conduct daily briefings with kitchen staff and coordinate with restaurant management for service flow.

Hygiene, Compliance & Safety

• Enforce strict hygiene and sanitation standards as per FSSAI norms.
• Maintain proper temperature logs, cleaning checklists, and section hygiene audits.
• Ensure kitchen equipment maintenance and report malfunctions to management immediately.
• Follow all fire and safety procedures within the kitchen premises.

Inventory & Cost Control

• Monitor daily consumption and wastage reports; implement corrective actions immediately.
• Work with store and purchase teams to maintain correct stock rotation (FIFO system).
• Ensure accurate indenting and requisition planning to prevent shortages or excess.
• Support management in controlling food cost by maintaining proper yield and preparation discipline.

Skills & Competencies Required

• Proven experience in mass catering, banquets, or large institutional kitchens handling 300–1000 covers per service.
• Strong understanding of kitchen logistics, planning, and team management.
• Excellent coordination with multi-department units (Bakery, Store, Central Kitchen, Purchase).
• Ability to manage pressure and multitasking in a fast-paced environment.
• Knowledge of food safety standards (FSSAI) and kitchen compliance practices.
• Strong communication and leadership skills to manage a large kitchen workforce.
• Technically sound in production scheduling, menu execution, and service timing.

Preferred Background

• 6–10 years of total experience, with at least 3 years in a Sous Chef or Senior Chef de Partie role in high-volume restaurants, resorts, or catering setups.
• Formal training or diploma in Culinary Arts / Hotel Management preferred.
• Prior experience working with Mediterranean, Healthy, or Café Cuisine will be an advantage.

Position Scope

• This is a management-level kitchen role responsible for day-to-day operational leadership.
• Recipe creation and new menu development will be handled by Chef Consultants in coordination with the management team.
• The Sous Chef’s primary focus remains execution excellence, kitchen discipline, and service consistency across shifts.

Key Performance Indicators (KPIs)

• Service speed & kitchen coordination during peak hours
• Food consistency and guest satisfaction ratings
• Staff attendance, punctuality, and performance
• Food cost and wastage control
• Cleanliness & FSSAI compliance audit scores

Job Type: Full-time

Pay: ₹50,000.00 - ₹90,000.00 per month

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Paid sick time
• Provident Fund

Work Location: In person