Job Description

On a daily basis you will be responsible for

· Interacting with guests to obtain feedback on product quality and service levels.

· Responding to guest problems and complaints.

· Ensuring that the Department’s overall operational budgets are strictly adhered to and be aware of all financial budgets and goals.

· Ensuring that all recipes and product yields are accurately budgeted and reviewed regularly.

· Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

· Ensuring that food stock levels within the Food & Beverage department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

· Ensure that meals and dining services are of a consistently high standard.

· Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

· Help in creating Menu.





· To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan.

· To spend time in the restaurant to ensure that the operation is managed well by the outlet team.

· To frequently verify that only the highest quality products are used in food preparation.

· To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

· Ensure weekly work schedules for the Food & Beverage team.

· Coach and counsel employees in a timely manner and in accordance with Company policy.

· To recruit and select a suitable culinary team

· To identify strengths and weaknesses and provide timely feedback to the individual.

Pay: ₹30,000.00 - ₹35,000.00 per month

Perks:

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

Work Location: In person

📌 Sous Chef (Calangute)
🏢 Karma Chakra - Kumarakom
📍 Calangute