Executive Chef

The duties and responsibilities of the role include planning and directing food preparation and culinary activities, modifying menus to meet quality standards, estimating food requirements and costs, supervising kitchen staff activities, maintaining budgeted food cost levels, arranging equipment purchases and repairs, recruiting and managing kitchen staff, addressing and resolving problems or complaints, giving final touches to prepared plates, ensuring compliance with nutrition and sanitation regulations and safety standards, maintaining promptness, freshness, and quality of dishes, coordinating cooks" tasks, implementing hygiene policies, examining equipment for cleanliness, designing new recipes, planning menus, and selecting plate presentations, reviewing staffing levels to meet objectives, hiring and training kitchen staff, performing administrative tasks such as stock taking and purchase orders, setting and monitoring performance standards, obtaining feedback on food and service quality, managing all functions of the Food Production and Stewarding operations, overseeing special events and promotions, creating and costing recipes, developing standard recipes, new dishes, and products, ensuring culinary technical skills are maintained, staying updated on ingredients, equipment, suppliers, markets, and trends, and making adjustments to kitchen operations accordingly. This is a full-time position with benefits including provided food and health insurance. The job location requires in-person presence. Application questions for interested candidates include whether they are based in Goa, years of experience in culinary, specialized cuisines, availability for a personal interview, and current CTC.,