IBIS STYLES GOA VAGATOR Looking for Head Chef at Vagator, Goa Full Time

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Job Description

Head Chef

Head Chef is responsible for all day to day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner:

Assumes overall leadership and responsibility for the cost effective management of the kitchen team to maximise Food and Beverage profitability.

Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / customer needs and falls within budgeted guidelines.

Works in conjunction with Food and Beverage Management team to ensure a quality product and service.

Maintains Health and safety standards in the kitchen

Duties

Management and leadership of the hotel kitchen team.

Management of the restaurant, room service, bar and conference food service operations on a day to day basis.

Produce creative and innovative menu designs

Create a true multi-site kitchen facility that use the collective people, and equipment resources efficiently to meet the needs of respective food outlets.

Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine.

Respond to any changes in food styles and service trends as dictated by the market (hotel / customers)

Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.

Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and HACCP food preparation guidelines.

Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

Liaise with the Restaurant and Bar Manager / Supervisors and the Conference Sales Manager / Conference Coordinator keeping the lines of communication open between the departments, extend this to other departments in the hotel.

Co-ordination of the stewarding team to meet the kitchen’s requirements.

Qualifications

Bachelor’s Degree, or any related Culinary degree.

Minimum of 2 years of industry and culinary management experience.

Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.

Eye for detail to achieve operational excellence

Passion for leadership and teamwork

Excellent guest service skills

Experience developing and motivating staff.

Excellent ability to communicate and build positive working relationships with the team, suppliers and service staff.

Relevant qualification including sound knowledge of HACCP

Previous experience in menu development

Ability to understand and manage key financial metrics in a commercial kitchen environment (stock control, food cost, etc.)

Strong organisational and communication skills

Ability to effectively time manage large volume work load, to meet deadlines and work well under pressure situations

A flexible and resilient approach to challenge

Additional Information

What is in it for you:
Employee benefit card offering discounted rates at Accor worldwide

Learning programs through our Academies

Opportunity to develop your talent and grow within your property and across the world!

Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.