The Executive Chef is responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, staff supervision, inventory control, and compliance with health and safety regulations. This role ensures the highest quality of culinary offerings while maintaining efficiency, cost control, and creativity in the kitchen.

Responsibilities:

Lead, train, and manage all kitchen staff, including sous chefs, line cooks, and prep cooks.
Design and update menus with creative and seasonal dishes, aligning with the brand identity and customer preferences.
Monitor food quality, presentation, and portion control.
Maintain high standards of hygiene and safety, ensuring compliance with all food safety regulations.
Oversee inventory, purchasing, and cost control to maintain budgeted food and labor costs.

Requirements:

Degree or diploma in Culinary Arts or a related field.
Proven experience as an Executive Chef or Head Chef
Strong leadership and organizational skills.
Deep knowledge of various cooking methods, ingredients, equipment, and procedures.
Understanding of budgeting, labor cost control, and kitchen operations.
Extended hours, including nights, weekends, and holidays.

Job Type: Full-time

Pay: ₹65,000.00 - ₹70,000.00 per month

Benefits:

Food provided
Leave encashment
Provident Fund

Schedule:

Morning shift

Supplemental Pay:

Yearly bonus

Ability to commute/relocate:

North Goa, Goa: Reliably commute or planning to relocate before starting work (Required)

Education:

Diploma (Preferred)

Experience:

Cooking: 10 years (Preferred)

Work Location: In person

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Executive Chef