Executive Sous Chef

A Little Taste of Your Day-to-Day

Every day is different, but you’ll mostly be

Kitchen Operations

• Direct and manage all daily Kitchen operations.
• Plan and supervise food production for restaurants, banquets, events and other F&B requirements.
• Ensure every meal is prepared to the required standards of taste, quality, presentation and consistency.
• Ensure food is served on time and according to operational requirements.
• Monitor kitchen activities across all sections.
• Ensure proper mise en place and production planning.
• Coordinate kitchen operations according to occupancy, business levels and events.
• Ensure smooth communication between Kitchen and Food & Beverage teams.
• Step in and support the team during busy periods.

Food Quality & Presentation

• Ensure every dish meets the hotel's quality and presentation standards.
• Maintain consistency in taste, portion size and presentation.
• Monitor recipe adherence and portion control.
• Establish and maintain standard recipes.
• Ensure appropriate food presentation and plating standards.
• Conduct regular tasting and quality checks.
• Monitor guest feedback relating to food quality.
• Take corrective action where required.
• Continuously look for opportunities to improve menus and culinary offerings.

Leadership & Team Development

• Lead, coach and develop the culinary team.
• Build a motivated, skilled and engaged Kitchen team.
• Prepare and manage kitchen duty rosters.
• Allocate colleagues effectively across different sections.
• Conduct daily kitchen briefings.
• Monitor colleague performance and productivity.
• Provide coaching and constructive feedback.
• Identify training and development needs.
• Develop multi-skilled culinary colleagues through cross-training.
• Maintain high standards of grooming, discipline and professional conduct.
• Support succession planning and career development.

Guest Experience

• Encourage and respond positively to guest feedback.
• Monitor guest comments relating to food quality and dining experiences.
• Work with the F&B team to address guest concerns.
• Support effective service recovery.
• Ensure special dietary requirements and guest preferences are handled appropriately.
• Support VIP, repeat guest and special occasion requirements.
• Ensure food experiences consistently contribute to memorable stays.

Menu Planning & Events

• Support menu planning and development.
• Work closely with Food & Beverage leadership on events and special occasions.
• Develop menus appropriate to guest profile and business requirements.
• Support banquet and conference menu planning.
• Ensure appropriate food production plans are prepared for events.
• Review recipes and ingredients to ensure quality and cost effectiveness.
• Introduce new culinary ideas while maintaining operational practicality.

Food Cost & Budget Management

• Work closely with Finance to forecast, plan and manage Kitchen budgets.
• Monitor food cost and departmental expenses.
• Control food wastage and unnecessary consumption.
• Ensure proper portion control.
• Monitor recipe costing.
• Review food cost performance against budget.
• Identify opportunities for cost optimisation without compromising quality.
• Monitor kitchen productivity and labour costs.
• Support forecasting based on occupancy and business levels.

Purchasing & Inventory

• Coordinate with Purchasing and Stores for procurement of food products.
• Ensure ingredients meet required quality standards.
• Establish and maintain appropriate par stock levels.
• Monitor stock movement and consumption.
• Conduct regular inventory checks.
• Ensure proper FIFO/FEFO practices.
• Minimise food wastage, spoilage and pilferage.
• Evaluate product quality and supplier performance.
• Ensure correct receiving, storage and issuing procedures.

Food Safety & Hygiene

• Ensure the highest standards of food safety and kitchen hygiene.
• Ensure compliance with applicable food safety and health requirements.
• Monitor food storage and temperature controls.
• Ensure proper food handling procedures.
• Ensure cleaning and sanitation schedules are followed.
• Ensure personal hygiene and grooming standards are maintained.
• Conduct regular kitchen hygiene inspections.
• Ensure appropriate records and checklists are maintained.
• Support food safety audits and inspections.
• Ensure required certifications and permits are maintained as applicable.

Kitchen Equipment & Maintenance

• Ensure all kitchen equipment is operated safely and efficiently.
• Monitor equipment condition and performance.
• Report maintenance issues to Engineering.
• Follow up on breakdowns and repairs.
• Ensure preventive maintenance is completed.
• Ensure proper cleaning and storage of equipment.
• Support procurement and commissioning of new kitchen equipment.

Sustainability & Responsible Business

• Promote responsible kitchen practices.
• Reduce food waste.
• Monitor water and energy consumption.
• Encourage responsible use of ingredients and resources.
• Promote recycling and appropriate waste segregation.
• Minimise unnecessary use of disposables.
• Educate the Kitchen team on sustainability initiatives.

Responsibilities

For the opening of Holiday Inn Express Goa Morjim , the Executive Sous Chef will lead/support

• Kitchen opening action plan.
• Kitchen manpower planning and recruitment.
• Recruitment and training of culinary colleagues.
• Kitchen layout and operational readiness.
• Kitchen equipment commissioning.
• Menu development and recipe standardisation.
• Recipe costing.
• Supplier and product evaluation.
• Establishment of food and operating par stocks.
• Kitchen SOP development and implementation.
• Food safety and hygiene readiness.
• Mock production and trial services.
• Training and service simulations.
• Coordination with F&B and other departments.
• Kitchen opening inspections and IHG brand readiness.
• Soft opening and opening activities.

Departmental Coordination

Work closely with

• Food & Beverage – service standards, guest feedback, events and outlet requirements.
• Finance – budgets, forecasting, food cost and inventory.
• Purchasing/Stores – procurement, quality and stock.
• Engineering – kitchen equipment and maintenance.
• Housekeeping/Stewarding – hygiene and cleanliness.
• Front Office – VIPs, guest preferences and special occasions.
• HR – recruitment, training, engagement and performance.
• Security – safety and emergency requirements.

Key Performance Indicators

• Food quality and consistency
• Guest satisfaction
• Food-related guest complaints
• Food cost percentage
• Food wastage
• Kitchen productivity
• Labour cost
• Inventory variance
• Recipe compliance
• Hygiene and food safety scores
• Audit performance
• Menu performance
• Banquet/event execution
• Training completion
• Colleague engagement
• Kitchen equipment uptime

What We Need From You

Education

• Degree / Diploma / Certificate in Culinary Arts, Hotel Management, Hospitality or a related field .

Experience

• Minimum 5 years of culinary/kitchen experience .
• At least 1 year in a supervisory capacity , or equivalent combination of education and culinary/kitchen operations experience.
• Experience in a branded or international hotel is preferred.
• Experience handling restaurant, banquet and high-volume food production is an advantage.
• Pre-opening experience will be an advantage.

Skills & Competencies

• Strong culinary and kitchen operations knowledge.
• Strong leadership and people-management skills.
• Excellent communication and interpersonal skills.
• Strong understanding of food cost and budgeting.
• Good menu planning and recipe costing knowledge.
• Strong food safety and hygiene knowledge.
• Excellent attention to detail.
• Creative and innovative approach to food.
• Strong organisational and planning skills.
• Ability to manage multiple priorities.
• Ability to work under pressure.
• Proactive and hands-on approach.
• Strong guest-service orientation.
• Team player with a positive attitude.

Language & Certifications

• Fluent English is required.
• Proficiency in the local language(s) is an added advantage.
• Must obtain and maintain applicable food safety, culinary or statutory certifications/permits required by local authorities.

IHG True Hospitality

• True Attitude – Create memorable culinary experiences for every guest.
• True Confidence – Lead the Kitchen team with professionalism and confidence.
• True Listening – Listen to guest and colleague feedback and use it to improve.
• True Responsiveness – Respond quickly to guest requirements and operational challenges.

What You Can Expect From Us

• Competitive salary and benefits
• Full uniform
• Impressive IHG colleague room discounts
• Learning and development opportunities
• Some of the best training in the hospitality business
• Career growth opportunities within IHG Hotels & Resorts
• Employee wellbeing initiatives
• Inclusive and collaborative working environment
• Opportunity to be part of the upcoming and growth journey of Holiday Inn Express Goa Morjim

Our Commitment

• Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work.
• IHG Hotels & Resorts promotes a culture of trust, support and acceptance, welcoming different backgrounds, experiences and perspectives.
• IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment.
• Through our myWellbeing framework, we are committed to supporting colleague wellbeing across health, lifestyle and workplace.
• Join Holiday Inn Express Goa Morjim and become part of our ever-growing global family.