Sous Chef

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About Us:

Phoenixx Casino is a premier destination in the heart of North Goa, offering world-class gaming and entertainment experiences. As we continue to grow, we are looking for a dedicated and proactive Sous Chef to join our team and support our procurement and inventory operations.

Job Summary:

Sous Chef

Key Responsibilities:

Operational Leadership & Team Management:

• Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction.
• Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance.
• Utilizes interpersonal and communication skills to lead, influence, and motivate the team.
• Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making.
• Leads by example in maintaining a disciplined, productive, and respectful work culture.
• Ensures employees are treated fairly and equitably in all matters.

Training, Coaching & Staff Development:

• Manages employee progressive discipline procedures for assigned areas of responsibility.
• Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge.
• Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards.
• Promotes continuous learning and team development to maintain high culinary standards.

Guest Interaction & Quality Control:

• Interacts with guests to gather feedback on food quality and service.
• Responds promptly and professionally to guest concerns and complaints.
• Oversees food quality throughout all preparation stages, from raw product to final presentation.
• Recognizes and enforces the use of superior ingredients, flavors, and plating techniques.
• Assists in menu planning and the development of new dishes in collaboration with the Executive Chef.

Cost & Inventory Management:

• Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment.
• Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency.
• Minimizes wastage and ensures portion control and effective stock rotation.

Hygiene, Safety & Compliance:

• Ensures compliance with food safety and sanitation standards in all kitchen operations.
• Follows and implements proper handling and temperature control of all food products.
• Maintains required certifications and ensures kitchen staff are compliant with all safety regulations.
• Upholds brand-specific hygiene and safety policies and procedures.

Qualifications & Experience:

• 2-3 years of experience as a Sous Chef / Junior Sous Chef or 3-4 years experience as a CDP in a similar leadership role.
• Experience working in 4 to 5 starred properties in a similar capacity
• Degree in Culinary Arts, Hotel Management, or a related field.
• In-depth knowledge of kitchen operations, food preparation, and food safety regulations.
• Proven ability to lead, develop, and inspire kitchen teams.
• Strong organizational, time management, and problem-solving skills.
• Creativity and attention to detail in food preparation and presentation.
• Flexible to work in shifts, including weekends and holidays.