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Sous Chef - Indian Cuisine at IHG Career
, Goa, India -
Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

0.0

Posted On

13 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Indian Cuisine, Food Quality Control, Team Leadership, HACCP Compliance, FSSAI Standards, Menu Planning, Inventory Management, Food Cost Control, Staff Training, Recipe Standardization, Sanitation Standards

Industry

Hospitality

Description
The Sous Chef plays a key leadership role in supporting the Executive Chef in the overall management of the kitchen. The position is responsible for ensuring smooth day-to-day kitchen operations while maintaining the highest standards of food quality, hygiene, consistency, and guest satisfaction. Key Responsibilities: * Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations. * Ensure all food is prepared and presented according to hotel recipes, quality standards, and brand guidelines. * Supervise, guide, and motivate the culinary team to ensure efficient and timely service. * Monitor food quality, taste, presentation, and portion control to maintain consistency. * Ensure compliance with HACCP, FSSAI, food safety, hygiene, and sanitation standards. * Assist in menu planning, recipe standardization, and the development of new dishes and seasonal offerings. * Monitor inventory, control food costs, minimize wastage, and ensure proper stock rotation (FIFO/FEFO). * Coordinate with other hotel departments to ensure seamless service and an exceptional guest experience. * Train, coach, and develop kitchen associates while promoting teamwork and continuous learning. * Maintain cleanliness, organization, and safety across all kitchen areas. * Ensure compliance with hotel policies, standard operating procedures (SOPs), and brand standards. * Handle guest feedback professionally and support continuous improvement initiatives to enhance the overall dining experience.
Responsibilities
The Sous Chef supports the Executive Chef in managing daily kitchen operations and supervising the culinary team. They ensure high standards of food quality, hygiene, and guest satisfaction while controlling costs and inventory.