Sous Chef - Indian Cuisine II voco Goa at IHG Career

Arpora, Goa, India -

Full Time

Start Date

Immediate

Expiry Date

12 Jul, 26

Salary

0.0

Posted On

13 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Food Cost Control, Inventory Management, Staff Supervision, Food Safety, Sanitation Practices, Leadership, Problem Solving, Forecasting, Asset Management, Preventative Maintenance, Culinary Standards, Team Training, Communication, Professionalism

Industry

Hospitality

Description

Role and responsibilities Voco team members always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: * To be familiar with local market and recommend menu changes according to the seasonal product availability. * To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place. * To adhere to Voco food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Voco presentation guidelines. * To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production. * To be responsible for always maintaining outlet safety. * To be responsible for asset management of all outlet property and facilities. * Conduct a preventative maintenance inspection monthly. * To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests. * To supervise all team members including hiring and discipline in conjunction with the Executive Chef. * Promote positive inter-departmental relations through candid communication and cooperation. * Above all, to lead by example through a “hands on” approach to motivate our Team members to excel. Technical Responsibilities * Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. * To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. * To maintain food safety & protection. All food in working areas should follow food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices. * You will always try to anticipate and exceed the needs of customers and colleagues. * Use your own initiative and good judgement to solve problems in a calm and efficient way. * Always act with personal professionalism and integrity. It will be a physical role and although there are the usual meetings, briefings and of course reports to run, you will need to be on your feet maximum of the day in the hotel, so fitness will be key for you, although reasonable adjustments will be made where we can. You will need to speak English for this specific role and looking at your next move, we would love it if you were multi-lingual, but it’s not essential just yet.

Responsibilities

The Sous Chef is responsible for managing kitchen operations, including menu planning, food cost control, and maintaining high standards of safety and hygiene. They will also lead, train, and supervise the kitchen team to ensure consistent culinary quality and efficient daily operations.