Head Chef

Jox Stays; North Goa; Presencial; INR 781.000 - 1.228.000; Jornada completa

Descripción de la vacante

Jox Stays in Morjim, Goa seeks an experienced Head Chef for Indian cuisine to lead daily kitchen operations, craft authentic menus, and ensure top-tier quality and presentation. The role focuses on maintaining hygiene, controlling costs, and driving culinary excellence with a skilled team, reporting to management to ensure timely service.

The ideal candidate will oversee standard recipes, train staff, and implement improvements across menus and processes in a vibrant resort setting in Goa.

Responsabilidades

• Lead daily kitchen operations and ensure smooth and efficient functioning of the kitchen.
• Develop and maintain authentic Indian menus, recipes, and presentation standards.
• Ensure consistency in taste, quality, portioning, and food presentation.
• Monitor food costs, inventory, wastage, and kitchen budgets.
• Maintain the highest standards of kitchen hygiene, food safety, and sanitation.
• Lead, train, mentor, and manage the culinary team to achieve operational excellence.
• Ensure adherence to standard recipes, preparation methods, and quality-control procedures.
• Coordinate with the management and service team to ensure timely and seamless food service.
• Drive continuous improvement in kitchen processes, menu offerings, and overall culinary standards.

Descripción del empleo

Job Location: Morjim, Goa

Head Chef Indian Cuisine

We are seeking an experienced and passionate Head Chef Indian

Cuisine

to lead and oversee the day-to-day kitchen operations. The role will be responsible for ensuring high standards of food quality, hygiene, consistency, and kitchen efficiency while leading and developing the culinary team.

Key Responsibilities:

• Lead daily kitchen operations and ensure smooth and efficient functioning of the kitchen.
• Develop and maintain authentic Indian menus, recipes, and presentation standards.
• Ensure consistency in taste, quality, portioning, and food presentation.
• Monitor food costs, inventory, wastage, and kitchen budgets.
• Maintain the highest standards of kitchen hygiene, food safety, and sanitation.
• Lead, train, mentor, and manage the culinary team to achieve operational excellence.
• Ensure adherence to standard recipes, preparation methods, and quality-control procedures.
• Coordinate with the management and service team to ensure timely and seamless food service.
• Drive continuous improvement in kitchen processes, menu offerings, and overall culinary standards.