Sous Chef –

Position Summary

The Sous Chef supports the Executive Chef in managing kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and leading the kitchen team efficiently. This role requires strong culinary skills, leadership abilities, and effective coordination in a fast-paced environment.

Key Responsibilities:1. Kitchen Operations

Assist the Executive Chef in daily kitchen operations.

Oversee food preparation, cooking, and presentation to ensure quality and consistency.

Ensure all dishes meet established standards and portion requirements.

1. Team Leadership & Supervision

Supervise and guide kitchen staff, including commis, cooks, and other support staff. Train, mentor, and motivate the team to maintain high performance.

Schedule staff shifts and allocate tasks effectively.

1. Menu Planning & Development

Support in planning and developing new menu items. Ensure recipes are followed accurately and maintain cost control.

Suggest improvements or seasonal specials.

1. Kitchen Hygiene & Safety

Maintain cleanliness, sanitation, and organisation in the kitchen. Ensure compliance with food safety and HACCP standards.

Monitor equipment functionality and coordinate repairs when needed.

1. Inventory & Cost Control

Manage inventory of food items, kitchen supplies, and equipment.



Check deliveries for quality and accuracy.

Help control food costs, reduce waste, and monitor stock levels.

1. Coordination & Communication

Coordinate with other departments such as service staff, purchasing, and stores. Act as the in-charge when the Executive Chef is absent.

Communicate clearly within the kitchen team for smooth operations.

Qualifications & Skills:

Diploma or degree in Culinary Arts or Hospitality.

3–5 years of experience in a professional kitchen; prior experience as Demi Chef de Partie or Chef de Partie preferred.

Solid leadership and organisational skills.

Excellent knowledge of cooking techniques and food safety.

Ability to work under pressure and long hours when required.

Job Type: Full-time

Benefits

Food provided

Paid sick time

Paid time off

Provident Fund

Work Location: In person

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits

- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Ability to commute/relocate:
- Colva, Goa: Reliably commute or planning to relocate before starting work (Preferred)

Experience:
- Sous chef: 1 year (Preferred)
- DCDP: 3 years (Preferred)

Location:
- Colva, Goa (Preferred)

Work Location: In person

📌 Sous Chef (Colva)
🏢 Regenta Baywatch Resort Goa
📍 Colva