Executive Sous Chef

2 weeks ago

New Delhi, India SMA - Strategic Management Alliance Full time

Job Title:Executive Sous Chef Location:GoaClient :Our Client is a premier Upscale Hotel headquartered in Goa, with a 200-Room Inventory. The property is a sought-after destination forWeddings, MICE, and Leisure travellers .Position Summary: We are currently seeking a dynamic and results-drivenExecutive Sous Chefto assisting the Executive Chef inmanaging the daily operations of the kitchen,ensuring that food quality, safety, and sanitation standards are met, and providing outstanding service to guests. . The successful candidate will be responsible forinteracting with Destination Wedding and MICE Clients and be capable of curating exceptional Menusbased on their requirements.Key Responsibilities: Assist the Executive Chef in overseeing thedaily 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 Menusbased 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 andintroduce new F&B Concepts and techniquesas 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 likeGoa, 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.

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