Head Chef

Kala Bahia, South Goa

Kala Bahia is a beachside event space, lounge bar, and restaurant in South Goa. Surrounded on three sides by the Arabian Sea and framed by swaying palms and tropical blooms, it’s a space where unforgettable memories are made — over sunset cocktails, long lunches, and magical seaside weddings.

More than a restaurant, Kala Bahia is a space where people connect through immersive experiences that blend food, drinks, music, and community.

Our culinary inspiration is rooted in Mediterranean flavours, infused with global influences. We serve vibrant, seasonal sharing plates, with an emphasis on authenticity and freshness. We are now looking for a Head Chef who embodies this vision—someone passionate about creating meaningful food experiences, and ready to lead our small but dynamic kitchen team.

What We

You’re an experienced chef with a solid background in hospitality. You understand how service operations run and know how to manage both a kitchen and a team with grace and efficiency. You’re hands-on, calm under pressure, and thrive in collaborative environments.

You’re also:

* A natural team player and clear communicator

* Punctual, reliable, and trustworthy

* Energised by fast-paced environments and new challenges

* Solution-oriented with a positive, "yes" attitude

* Comfortable with basic admin and kitchen management systems

Key Responsibilities

Culinary Leadership

* Design seasonal menus that celebrate local produce and global flavours

* Create memorable food experiences through creativity, taste, and presentation

* Stay up to date with culinary trends, techniques, and sustainability practices

Kitchen Operations

* Maintain high standards of hygiene, food safety, and cleanliness

* Ensure efficient kitchen operations and manage kitchen prep schedules

* Coordinate with suppliers and manage stock levels smartly

* Monitor kitchen equipment and oversee maintenance where needed

Team & Budget Management

* Train and motivate a small kitchen team

* Work closely with service staff to improve menu knowledge and flow

* Plan and control food costs to meet monthly targets

* Collaborate with the purchasing team to define quality specs and manage orders

* Prepare work plans in response to monthly business reports and guest feedback

Perks & Benefits

* 1.5 days off per week

* Meals on duty

* Accommodation provided

* Share of service charge and tips

* Training and development opportunities

* A beautiful, soulful work environment by the sea

Tips: Provide a summary of the role, what success in the position looks like, and how this role fits into the organization overall.