Executive Sous Chef 3 Days Left

4 weeks ago

Calangute, Goa, India Times Leisure LLP Full time

Job Summary The Executive Sous Chef assists the Executive Chef in overseeing and managing all culinary operations within the casino This role ensures the delivery of high-quality food and exceptional dining experiences while maintaining standards of safety hygiene and cost control The Executive Sous Chef will supervise kitchen staff contribute to menu development and ensure smooth kitchen operations across all outlets Key Responsibilities Culinary Operations Assist the Executive Chef in planning directing and coordinating all kitchen activities Oversee food preparation presentation and consistency to maintain high standards Manage daily operations of multiple outlets including fine dining buffets and banquets Team Leadership Supervise train and mentor kitchen staff ensuring high performance and adherence to company standards Schedule and delegate tasks to ensure efficient kitchen operations Foster a positive work environment to promote teamwork and staff retention Menu Development Collaborate with the Executive Chef to design innovative seasonal and diverse menus catering to various tastes Ensure menu items align with the casino s branding and customer preferences Assist in creating specials and promotions to enhance the dining experience Quality and Compliance Maintain strict adherence to health and safety regulations including HACCP and food safety standards Conduct regular inspections to ensure cleanliness sanitation and equipment maintenance Monitor food quality portion control and presentation to exceed guest expectations Cost Control and Inventory Management Assist in budgeting and cost control initiatives ensuring efficient use of resources Oversee inventory management stock rotation and timely procurement of ingredients Reduce wastage and optimize kitchen workflows for maximum efficiency Collaboration and Guest Interaction Work closely with the Food Beverage Manager to align culinary offerings with casino events and promotions Occasionally interact with guests to gather feedback and enhance their dining experience Qualifications and Skills Degree Diploma in Culinary Arts or related field 5 years of experience in a high-volume kitchen with at least 2 years in a supervisory role Expertise in a variety of cuisines and cooking techniques Strong leadership and team management skills Proficiency in kitchen management systems and inventory software Excellent organizational problem-solving and time-management abilities Ability to work in a fast-paced environment while maintaining composure Job Type Full-time Pay From 40 000 00 per month Benefits Food provided Health insurance Experience total work 1 year Preferred Work Location In person

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