Job Description

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.