Sous Chef (Indian Cuisine)

Rosetta Hospitality; Varca; On-site; INR 223,200 - 446,400; Full time

Job summary

Rosetta Hospitality in Varca, Goa, is looking for a dedicated individual to ensure exceptional dining experiences through effective guest interaction and maintaining high food standards. Responsibilities include anticipating guest needs, managing culinary operations, and preparing banquet set-ups. Ideal candidates should possess great interpersonal skills and a keen eye for detail. Duties involve ensuring cleanliness at work stations and participating in training sessions. Flexibility to work in various shifts is necessary.

Qualifications

• Great interpersonal skills required.
• Must be presentable and pleasant.
• Possesses a good eye for detail.
• Cost-conscious and guest-oriented.

Responsibilities

• Anticipate guest needs and use their names.
• Interact with guests for feedback on service.
• Ensure all food items are prepared per standards.
• Maintain orderliness and cleanliness of work stations.
• Prepare for banquet set-ups ahead of guest arrival.

Job description

General Responsibilities

• Anticipate guest needs wherever possible and use 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

• Interacts with guests to take feedback on product quality and service levels.
• Responds to guest problems and resolve the same.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets strictly adhere too.
• Ensure that all relevant banquet set-ups are prepared ahead of guest arrival and in adherence to resort standards.
• Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• Be familiar with property safety, first aid and fire, and emergency procedures and operate equipment safely and sensibly.
• Suggests quality room amenities for regular and festive days as per the resort standards.
• Responsible for maintaining the food cost under the budget without compromising the quality.
• Implements the resort and department regulations, policies and procedures.
• Follows FSMS and HACCP standards and personal hygiene at all times.
• 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 Executive Sous Chef.

Knowledge & Skills

• FSMS (Food Safety Management System)

Disposition / Personality

• Great Interpersonal skills
• Presentable and pleasant
• Possesses a good eye for detail
• Cost-conscious, guest and quality-oriented.
• Able to work independently with minimal supervision
• Able to train the team on technical skills
• Self‑motivated, positive attitude, team player
• Ability to perform effectively when there are significant pressure peaks
• Willing and able to work in different shifts and extra hours on occasions to complete tasks