Executive Sous Chef

Job description

A Little Taste of Your Day-to-Day Every day is different, but you’ll mostly be: Kitchen Operations • Direct and manage all daily Kitchen operations. • Plan and supervise food production for restaurants, banquets, events and other F&B requirements. • Ensure every meal is prepared to the required standards of taste, quality, presentation and consistency. • Ensure food is served on time and according to operational requirements. • Monitor kitchen activities across all sections. • Ensure proper mise en place and production planning. • Coordinate kitchen operations according to occupancy, business levels and events. • Ensure smooth communication between Kitchen and Food & Beverage teams. • Step in and support the team during busy periods. Food Quality & Presentation • Ensure every dish meets the hotel's quality and presentation standards. • Maintain consistency in taste, portion size and presentation. • Monitor recipe adherence and portion control. • Establish and maintain standard recipes. • Ensure appropriate food presentation and plating standards. • Conduct regular tasting and quality checks. • Monitor guest feedback relating to food quality. • Take corrective action where required. • Continuously look for opportunities to improve menus and culinary offerings. Leadership & Team Development • Lead, coach and develop the culinary team. • Build a motivated, skilled and engaged Kitchen team. • Prepare and manage kitchen duty rosters. • Allocate colleagues effectively across different sections. • Conduct daily kitchen briefings. • Monitor colleague performance and productivity. • Provide coaching and constructive feedback. • Identify training and development needs. • Develop multi-skilled culinary colleagues through cross-training. • Maintain high standards of grooming, discipline and professional conduct. • Support succession planning and career development. Guest Experience • Encourage and respond positively to guest feedback. • Monitor guest comments relating to food quality and dining experiences. • Work with the F&B team to address guest concerns. • Support effective service recovery. • Ensure special dietary requirements and guest preferences are handled appropriately. • Support VIP, repeat guest and special occasion requirements. • Ensure food experiences consistently contribute to memorable stays. Menu Planning & Events • Support menu planning and development. • Work closely with Food & Beverage leadership on events and special occasions. • Develop menus appropriate to guest profile and business requirements. • Support banquet and conference menu planning. • Ensure appropriate food production plans are prepared for events. • Review recipes and ingredients to ensure quality and cost effectiveness. • Introduce new culinary ideas while maintaining operational practicality. Food Cost & Budget Management • Work closely with Finance to forecast, plan and manage Kitchen budgets. • Monitor food cost and departmental expenses. • Control food wastage and unnecessary consumption. • Ensure proper portion control. • Monitor recipe costing. • Review food cost performance against budget. • Identify opportunities for cost optimisation without compromising quality. • Monitor kitchen productivity and labour costs. • Support forecasting based on occupancy and business levels. Purchasing & Inventory • Coordinate with Purchasing and Stores for procurement of food products. • Ensure ingredients meet required quality standards. • Establish and maintain appropriate par stock levels. • Monitor stock movement and consumption. • Conduct regular inventory checks. • Ensure proper FIFO/FEFO practices. • Minimise food wastage, spoilage and pilferage. • Evaluate product quality and supplier performance. • Ensure correct receiving, storage and issuing procedures. Food Safety & Hygiene • Ensure the highest standards of food safety and kitchen hygiene. • Ensure compliance with applicable food safety and health requirements. • Monitor food storage and temperature controls. • Ensure proper food handling procedures. • Ensure cleaning and sanitation schedules are followed. • Ensure personal hygiene and grooming standards are maintained. • Conduct regular kitchen hygiene inspections. • Ensure appropriate records and checklists are maintained. • Support food safety audits and inspections. • Ensure required certifications and permits are maintained as applicable. Kitchen Equipment & Maintenance • Ensure all kitchen equipment is operated safely and efficiently. • Monitor equipment condition and performance. • Report maintenance issues to Engineering. • Follow up on breakdowns and repairs. • Ensure preventive maintenance is completed. • Ensure proper cleaning and storage of equipment. • Support procurement and commissioning of new kitchen equipment. Sustainability & Responsible Business • Promote responsible kitchen practices. • Reduce food waste. • Monitor water and energy consumption. • Encourage responsible use of ingredients and resources. • Promote recycling and appropriate waste segregation. • Minimise unnecessary use of disposables. • Educate the Kitchen team on sustainability initiatives. Responsibilities For the opening of Holiday Inn Express Goa Morjim , the Executive Sous Chef will lead/support: • Kitchen opening action plan. • Kitchen manpower planning and recruitment. • Recruitment and training of culinary colleagues. • Kitchen layout and operational readiness. • Kitchen equipment commissioning. • Menu development and recipe standardisation. • Recipe costing. • Supplier and product evaluation. • Establishment of food and operating par stocks. • Kitchen SOP development and implementation. • Food safety and hygiene readiness. • Mock production and trial services. • Training and service simulations. • Coordination with F&B and other departments. • Kitchen opening inspections and IHG brand readiness. • Soft opening