Chef de Patie Indian

Rosetta Hospitality; Goa; On-site; INR 180,000 - 280,000; Full time

Job summary

Rosetta Hospitality Goa seeks a dedicated kitchen professional to support daily food preparation, manage mise-en-place, and uphold Rosetta's BRISOP standards. You will help ensure the highest quality production, safety, and hygiene at all times.

Expect to work across shifts, maintain spotless workstations, and collaborate with the Sous Chef to meet menus and presentation requirements while delivering excellent guest experiences.

Qualifications

• Great interpersonal skills for guest interactions.
• Willing to work in different shifts and overtime when needed.
• Knowledge of FSMS (Food Safety Management System).
• Presentable and pleasant appearance as per hotel policy.
• Cost-conscious with focus on guest satisfaction and quality.
• Attention to detail in food handling and presentation.
• Ability to communicate with guests and anticipate needs.
• Ability to work independently with minimal supervision.
• Ability to perform under pressure peaks.
• Self-motivated with a positive attitude.

Responsibilities

• Takes care of daily food preparation and duties as assigned by superiors.
• Follows instructions to complete daily tasks and maintain standards.
• Responsible for day to day kitchen operations.
• Estimate daily production needs and raise requisitions.
• Place store indents according to day’s requirements.
• Ensure production, preparation, and presentation meet quality standards.
• Know standard procedures for food prep, receiving, storage and sanitation.
• Maintain knowledge of menu, recipes, and presentation standards.
• Maintain inter-departmental relationships and hygiene.
• Ensure correct use of equipment and safety, and notify supervisors of hazards.
• Adhere to HACCP standards and attend briefings and training.

Skills

Interpersonal skills

Shift flexibility

FSMS knowledge

Presentable

Cost-conscious

Attention to detail

Guest communication

Independent working

Pressure handling

Self-motivation

Job description

________________________________________________________________________

General Responsibilities:

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

Specific Responsibilities:

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

JOB SPECIFICATION

Knowledge & Skills

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 needs
• Abletoworkindependentlywith minimal supervision
• Ability to perform effectively when there are significant pressure peaks
• Self-motivated, positive attitude, helpful