Sous Chef

2 weeks ago

Goa, India Elivaas Full time

Management of Kitchen Operations for villas including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

At ELIVAAS, hospitality is more than service; it’s an emotion we cultivate in every interaction. We look for people who are dynamic, ambitious, welcoming and full of life and energy, people who excel in their role and who are always finding ways to make every guest’s experience a memorable one. We need people who will work hard for our guests, our partners & our colleagues.

**Financial returns**:

- Participate in the planning and costing of menus
- Preparation and management of the Department’s budget
- Forecasting, planning, and preparing reports.

**People**:

- Manpower planning and management needs
- Supervise and training of assigned employees
- Educate and train team members, ensure staff has the tools, training, and equipment to carry out job duties.
- Promote teamwork and quality service through daily communication and coordination with other departments.
- Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards

**Guest experience**:

- Assist with organizing special events and special food promotions
- Ensure that outstanding culinary technical skills are maintained
- Develop new dishes and products
- Analise guest feedback to improve food and presentation quality.
- Interact with guest and to find out guest preferences.

**Responsible business**:

- Develop and write standard recipes
- Maintain a hygienic kitchen
- Clean the kitchen and equipment
- Maintain personal hygiene
- Cleans and re-sets his/her working area
- Performs related duties and special projects as assigned
- Ensure that all menu items are prepared and presented according to established recipes and standards.

**Accountability**:
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Responsible for kitchen operation across all the villas in different regions.

**Qualifications and requirements**:
Bachelors Degree/Diploma in Hotel Management or equivalent

3 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Pay: ₹40,000.00 - ₹70,000.00 per month

**Benefits**:

- Health insurance
- Provident Fund

Schedule:

- Rotational shift
- Weekend availability

**Experience**:

- total work: 8 years (preferred)

Work Location: In person

Application Deadline: 30/04/2024

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