Sous Chef

Job Title Sous Chef Location Phoenixx Casino Candolim Goa Industry Hospitality Casino Department F B Production Reports To Executive Chef 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 We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality team development guest satisfaction and operational efficiency The ideal candidate will bring a balance of creativity leadership and discipline ensuring a positive and productive kitchen environment in line with brand standards 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 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 Job Types Full-time Permanent Pay 45 000 00 - 50 000 00 per month Benefits Flexible schedule Food provided Leave encashment Paid time off Provident Fund Education Bachelor s Required Experience Hospitality 10 years Required Work Location In person