Executive Sous Chef

Job Title

Location:Goa

Client :

Position Summary:

Executive Sous Chef

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

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.