Head Chef

Job Title: Head Chef

Department: Kitchen
Reports To: General Manager
Location: Regenta Baywatch Resort, Sernabatim, South Goa
Job Type: Full-time

Job Summary:

The Head Chef is responsible for overseeing the daily operations of the kitchen, including menu creation, food preparation, and staff management. This role ensures that meals are prepared efficiently, safely, and to the highest culinary standards while maintaining cost and quality control.

Key Responsibilities:

• Menu Planning & Development:

Design innovative menus that align with the restaurant's concept and customer preferences, including seasonal updates and specials.

• Kitchen Management:

Oversee all kitchen activities, ensuring food preparation, presentation, and cleanliness meet high standards.

• Staff Supervision & Training:

Hire, train, and supervise kitchen staff. Conduct regular performance evaluations and enforce kitchen discipline and safety protocols.

• Inventory & Cost Control:

Manage food inventory, monitor supply levels, and minimize food waste. Ensure food cost targets are met without compromising quality.

• Health & Safety Compliance:

Enforce hygiene, sanitation, and food safety standards in compliance with local health regulations and HACCP guidelines.

• Quality Control:

Maintain consistency and high standards of food taste, quality, and presentation.

• Collaboration:

Work closely with front-of-house staff, management, and suppliers to ensure smooth service and customer satisfaction.

Requirements:

• Proven experience as Head Chef, Executive Chef, or similar role in a high-volume kitchen
• Culinary degree or equivalent professional training preferred
• In-depth knowledge of food safety and sanitation regulations
• Strong leadership, communication, and organizational skills
• Ability to work under pressure and in a fast-paced environment
• Proficiency in kitchen operations, cost control, and menu engineering

Preferred Qualifications:

• Experience with different cuisines (e.g., French, Italian, Asian fusion)
• Familiarity with food sustainability practices
• Budgeting and procurement experience
• Passion for culinary innovation and team development

Job Type: Full-time

Pay: ₹80,000.00 - ₹100,000.00 per month

Schedule:

• Monday to Friday
• Weekend availability

Work Location: In person