Job Description

Position: Chef de cuisine (CDC)

Reports to: Chief Operating Officer (COO)

Job Summary: We are looking for a Passionate Chef de cuisine (CDC) to join our fast growing multi-cuisine restaurant in Goa with multi-cuisine hands-on knowledge, relevant experience with managing kitchen staff, able to monitor and control costs, oversee day-to-day kitchen operations, mentor and train staff, supervise all areas of kitchen, maintain industry standards, implement best practices, ensure food quality and proper sanitation, resolve customer and staff issues, recruit staff, and perform well in a high rewarding and fast-paced environment.

We need a CDC that can manage 300+ covers restaurant along with a team of 75+ staff.

Duties and responsibilities:

1. Lead and manage kitchen activities and staff.

2. Oversee day-to-day kitchen operations and supervise all areas of kitchen.

3. Manage a 300+ cover restaurant and manage a team of 75+ people.

4. Conduct staff recruitment. Manage staff scheduling and ensure staff availability.

5. Mentor and train subordinates and other junior staff.

6. Check the hygiene of all the staff members.

7. Check whether the daily marketing has arrived, and quality is maintained.

8. Give a pep talk of not more than 10 minutes to the staff explaining them or motivating them for the day's work and about the improvements required.

9. Monitor the cleaning and sanitization of kitchen.

10. Conduct performance reviews of all kitchen staff.

11. Monitor and control kitchen costs. Check on the portioning of the raw material.

12. Manage and monitor Stores to order supplies to stock inventory appropriately.

13. Identify new cost-efficient vendors wherein quality is still maintained.

14. Continuously follow-up with existing vendors for price reduction and resolve any outstanding issues.

15. Maintain schedule of equipment repairs and conduct them time to time.

16. Create documentation of training material, recipes, standard operating procedures (SOP), & checklists.

17. Conduct staff briefings, new employee orientation, walkthroughs, and various staff meetings.

18. Build contacts to arrange for required manpower.

19. Utilize restaurant POS system to generate reports and conduct various data analysis. 20. Resolve customer and staff issues.

21. Perform administrative duties as well as other duties as requested by the management.

22. Comply with all food and safety standards and regulations.

23. Participate in chef conferences at least twice a year.

24. Create and recommend new food items for the menu.

25. Organize theme-based food festivals at least thrice a year.

26. Maintain a positive and professional approach with customers and staff.

27. Continuous education. Get a FoSTaC certification and continuously maintain it. Supervises: All kitchen staff down the line. Coordinates with: Kitchen, kitchen stewarding, housekeeping, front team, accounts, engineering, security, & stores.

Requirements:

1. Experience working as a CDC or similar role in the restaurant industry for minimum 5 years.

2. Degree/Diploma/Certificate in culinary arts/food production is preferred.

3. Expertise in at least two cuisines which includes Indian, Goan, Chinese or Tandoor.

4. Experience in kitchen management. Should be able to read out KOTs and take control of the kitchen, if required.

5. Experience in planning and budgeting.

6. Knowledge of business process and functions (finance, HR, procurement, operations etc.).

7. Strong analytical, logical, and critical thinking ability.

8. Excellent communication skills.

9. Outstanding organizational and leadership skills.

10. Problem solving aptitude.

11. Training skills.

12. Guest handling skills.

13. Etiquettes and manners.

14. Supervisory and management skills.

15. Personable and well-groomed.

16. Thorough knowledge of Food and Beverage management and service.

17. Ability to meet deadlines.

18. Available to work on call, shifts, after hours, over weekends and on public holidays.

Job Type: Full-time

Pay: ?50,000.00 - ?80,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Leave encashment
• Paid sick time
• Paid time off
• Provident Fund

Schedule:

• Day shift
• Evening shift
• Morning shift
• Weekend availability

Supplemental pay types:

• Overtime pay

Work Location: In person