Executive Sous Chef

Duties & Responsibilities:  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.  Maintains budgeted food cost levels at all times.  Arrange for equipment purchases and repairs.  Recruit and manage kitchen staff.  Rectify arising problems or complaints.  Give prepared plates the “final touch”.  Comply with nutrition and sanitation regulations and safety standards.  Keep time and payroll records.  Maintain a positive and professional approach with coworkers and customers.  Ensuring promptness, freshness, and quality of dishes.  Coordinating cooks' tasks.  Implementing hygiene policies and examining equipment for cleanliness.  Designing new recipes, planning menus, and selecting plate presentations.  Reviewing staffing levels to meet service, operational, and financial objectives.  Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.  Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.  Setting and monitoring performance standards for staff.  Obtaining feedback on food and service quality, and handling customer problems and complaints.  Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.  Oversees special events and special food promotions.  Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.  Develops and writes standard recipes.  Develops new dishes and products.  Takes steps to ensure that outstanding culinary technical skills are maintained.  Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly. Job Type: Full-time Pay: Up to ₹70,000.00 per month Benefits: Food provided Health insurance Schedule: Rotational shift Application Question(s): Are you based in Goa? How many years of experience do you have in culinary? Which cuisines are you specialised in? When can you walk in for personal round of interview? Work Location: In person