Chef de Patie (Indian)

Rosetta Hospitality; Goa; On-site; INR 250,000 - 350,000; Full time

Job summary

Rosetta Hospitality in Goa is seeking a dedicated kitchen professional to support daily food preparation and maintain high quality standards across all stations.

You will follow HACCP guidelines, ensure hygiene, manage workflow with the Sous Chef, and contribute to guest satisfaction through consistent presentation and taste.

A resort background, team spirit, and flexibility for shifts are preferred.

Qualifications

• Strong interpersonal and guest-facing communication skills.
• Willingness to work in different shifts and extra hours.
• Knowledge of Food Safety Management System (FSMS).
• Presentable and professional appearance.
• Cost-conscious, guest and quality-oriented.
• Good eye for detail and organization.
• Ability to communicate with guests and anticipate needs.
• Ability to work independently with minimal supervision.
• Keeps composure under pressure.

Responsibilities

• Take care of daily food preparation and duties assigned by superiors.
• Follow instructions from immediate superiors to complete daily tasks.
• Responsible for day to day kitchen operations.
• Estimate daily production needs and raise requisitions for approvals of the Executive Sous Chef.
• Place store indents according to the requirement of the day well in advance.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies of food preparation, receiving, storage and sanitation.
• Full awareness of the menu, recipes, and presentation standards.
• Establishing and maintaining effective inter-departmental working relationships.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section according to storage standards.
• Communicates operational difficulties, guest feedback and other relevant information with the Sous Chef.
• Assess quality control and adhere to resorts service standards.
• Follows HACCP standards and maintains personal hygiene.
• Attends and participates in daily briefings and departmental meetings as per schedule.
• Attends and participates in training sessions as per departmental training.
• Initiate action to correct hazardous situations and notify supervisors of potential dangers.
• Responsible for achieving a score of 90% in RENARD audit for Food Production operations and address shortcomings.
• Carry out any reasonable duties as instructed by the Sous Chef.

Skills

Interpersonal skills

Shift flexibility

FSMS knowledge

Attention to detail

Guest communication

Independent work

Job description

General Responsibilities:

• Anticipate guest needs wherever possible and uses guest name during interactions.
• Assist with mise-en-place for his/her assigned station/section.
• Ensure has acknowledged handovers from previous shifts.
• Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
• Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
• Follows immaculate grooming standards in line with the resort’s grooming policy.
• Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Procedures)

Specific Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Executive Sous Chef.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Responsible for day to day kitchen operations.
• Able to estimate daily production needs and raises requisitions for approvals of the Executive Sous Chef.
• Place store indents according to the requirement of the day well in advance.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies of food preparation, receiving, storage and sanitation.
• Full awareness of the menu, recipes, and presentation standards.
• Establishing and maintaining effective inter-departmental working relationships.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section according to storage standards.
• Communicates operational difficulties, positive, constructive guest feedback and other relevant information with the Sous Chef.
• Assess quality control and adhere to resorts service standards.
• Follows HACCP standards and maintains personal hygiene.
• Attends and participates in daily briefings and other departmental meetings as per schedule.
• Attends and participates in training sessions as per the departmental training scheduled.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Responsible for achieving a score of 90% in RENARD audit for Food Production operations and take necessary action for the shortcomings for standard compliance.
• Carry out any reasonable duties as instructed by the Sous Chef.

JOB SPECIFICATION

Knowledge & Skills

• Great Interpersonal skills
• Willing and able to work in different shifts and extra hours on occasions to complete tasks
• Should possess knowledge of FSMS (Food Safety Management System)
• Presentable & Pleasant
• Cost-conscious, guest and quality-oriented.
• Possesses a good eye for detail
• Able to communicate with the guests and anticipates their needs
• Abletoworkindependentlywith minimal supervision
• Ability to perform effectively when there are significant pressure peaks
• Self-motivated, positive attitude, helpful

Disposition /Personality

• Great Interpersonal skills
• Willing and able to work in different shifts and extra hours on occasions to complete tasks
• Should possess knowledge of FSMS (Food Safety Management System)
• Presentable & Pleasant
• Cost-conscious, guest and quality-oriented.
• Possesses a good eye for detail
• Able to communicate with the guests and anticipates their needsAbletoworkindependentlywith minimal supervision
• Ability to perform effectively when there are significant pressure peaks
• Self-motivated, positive attitude, helpful