Executive Sous Chef-Renaissance Goa Hotel Marriott

6.0 - 9.0 years

6 - 9 Lacs

Panjim, Goa, India

On-site

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The Sous Chef is responsible for assisting in the leadership and management of all kitchen operations across multiple outlets, including restaurants, banquets, room service, staff cafeteria, and support areas. This role supports culinary excellence by supervising food preparation, maintaining sanitation standards, mentoring staff, and driving guest and employee satisfaction. The position also plays a key role in cost control, menu development, and ensuring the consistent delivery of high-quality food products. Key Responsibilities Culinary Operations Leadership Oversee day-to-day kitchen operations across all culinary outlets and support areas. Personally perform culinary tasks and demonstrate techniques to guide and train team members. Supervise and coordinate activities of kitchen associates and line staff to ensure high-quality output. Fill in as needed to ensure continuous operation during staff shortages or peak periods. People Management & Team Development Assist with hiring, training, scheduling, evaluating, and mentoring culinary team members. Set performance standards, monitor performance, and ensure compliance with property policies. Maintain an open-door policy, solicit feedback, and address team concerns to boost engagement. Administer disciplinary procedures fairly, ensure documentation aligns with SOPs/LSOPs. Identify training needs and support team development through coaching and hands-on instruction. Guest Experience & Service Quality Interact with guests to collect feedback on food quality and service satisfaction. Handle guest complaints in a professional and timely manner, implementing improvements as needed. Champion a guest-first culture by modeling exceptional hospitality and empowering staff to exceed expectations. Review guest satisfaction data to identify opportunities for improvement. Food Quality, Sanitation & Safety Ensure food is prepared and presented in alignment with brand standards and culinary best practices. Monitor quality of raw and cooked products; ensure correct storage, temperatures, and handling. Enforce food safety protocols and sanitation standards; ensure staff certifications are up to date. Conduct inspections of kitchen and storage areas to maintain cleanliness and organization. Strategic & Financial Management Manage and control department expenses including food cost, labor, uniforms, and equipment. Participate in the annual budgeting process and implement cost-effective purchasing practices. Develop, implement, and monitor guidelines for inventory, purchasing, and receiving. Support strategic planning through data analysis and process improvements. Menu Development & Innovation Assist in menu planning and development to reflect current culinary trends and guest preferences. Determine presentation standards and create visually appealing food displays. Maintain consistency in recipe execution and ingredient quality across all kitchens. Candidate Profile Education & Experience Option 1: High school diploma or GED + minimum 6 years of experience in culinary, food & beverage, or related professional area. Option 2: 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major + 4 years of relevant experience. Core Competencies Strong leadership and mentoring skills Deep understanding of culinary techniques and presentation Knowledge of food safety, sanitation, and HACCP principles Ability to manage multiple kitchen operations simultaneously Excellent organizational, interpersonal, and communication skills Financial acumen related to food cost control and budgeting Guest-focused mindset with a commitment to service excellence

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