Sous Chef - Goa, India - Foxoso Hospitality Pvt Ltd

Foxoso Hospitality Pvt Ltd
Foxoso Hospitality Pvt Ltd
Verified Company
Goa, India

1 month ago

Deepika Kaur

Posted by:

Deepika Kaur

beBee Recuiter
Description

1.


Culinary Leadership:

  • Collaborate with the Executive Chef to develop and execute the menu, ensuring that all dishes are prepared to the highest quality standards.
  • Lead and inspire the kitchen staff, providing guidance, training, and mentorship to sous chefs, line cooks, and other kitchen personnel.

2.


Kitchen Operations:

  • Oversee daytoday kitchen operations, including food preparation, cooking, plating, and presentation.
  • Ensure that all kitchen equipment is properly maintained and that safety and sanitation standards are strictly adhered to.

3.


Menu Development:

  • Assist in menu planning and creation, incorporating innovative ideas and trending culinary techniques while considering costeffective options.
  • Collaborate with the Executive Chef to source highquality ingredients and establish relationships with suppliers.

4.


Quality Control:

  • Maintain consistency in the taste, presentation, and portioning of dishes to meet the restaurant's standards.
  • Monitor food quality, taste, and texture to ensure customer satisfaction and make necessary adjustments.

5.


Administrative Duties:

  • Assist in inventory management, including ordering, receiving, and maintaining appropriate stock levels while controlling food costs.
  • Create and manage kitchen schedules, oversee labor costs, and ensure that staffing levels are appropriate for business needs.

6.


Problem Solving:

  • Resolve any kitchenrelated issues or conflicts that may arise during daily operations.
  • Address customer feedback and complaints in a professional and timely manner.

7.


Health and Safety Compliance:

  • Ensure strict adherence to health and safety regulations, including food safety and hygiene practices.
  • Participate in regular kitchen inspections and safety audits.

8.


Special Events and Catering:

  • Manage the execution of special events, banquets, and catering services as required.
  • Collaborate with the Executive Chef to plan and prepare menus for these events.

9.


Cost Control:

  • Assist in cost control measures, monitor kitchen expenses, and find ways to reduce waste and maximize profitability.

Job Types:
Full-time, Permanent


Benefits:


  • Cell phone reimbursement
  • Food provided
  • Provident Fund

Schedule:

  • Day shift
  • Morning shift
  • Night shift
  • Rotational shift

Experience:

- total work: 1 year (preferred)


Work Location:
On the road
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