Executive Chef
- Team Hotels
- 8 - 12 years
- North Goa
- 8 months ago
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Job Description
Executive Chef Resort
Location: North Goa, India
Reports To: General Manager
Department: Food & Beverage / Culinary
Position Overview
We are seeking an experienced and passionate Executive Chef to lead the culinary operations at
our vibrant resort in North Goa. The ideal candidate will have strong expertise in Indian cuisine
(including North, South, and Coastal Indian styles) and a broad knowledge of Continental, Asian,
and other international cuisines. This role combines culinary creativity, operational leadership,
and a guest-focused approach to deliver an exceptional dining experience.
Key Responsibilities
1. Culinary Leadership
- Lead kitchen operations across all resort outlets (restaurants, bar, in-room dining, banquets,
etc.).
- Develop and execute diverse menus with a focus on authentic Indian cuisine and global
flavors.
- Maintain high standards of taste, hygiene, and presentation.
2. Menu Development
- Design and update seasonal, la carte, and event menus using fresh, local ingredients.
- Create unique culinary experiences including Goan specialties and international dishes.
- Personalize menus for events such as weddings and private dinners.
3. Quality Assurance
- Ensure food quality, consistency, and safety through regular tastings and inspections.
- Maintain hygiene and sanitation standards in compliance with FSSAI and HACCP.
- Monitor portion control and reduce kitchen waste.
4. Team Management & Training
- Train, mentor, and manage the culinary team to ensure high performance.
- Implement training programs on cooking techniques, kitchen safety, and recipe execution.
- Promote a professional and collaborative kitchen culture.
5. Guest Experience
- Collaborate with service teams to enhance guest satisfaction.
- Engage with guests during special events or themed nights to gather feedback.
- Customize experiences for VIPs and repeat guests.
6. Financial Management
- Control food costs and manage kitchen budgets efficiently.
- Maintain supplier relationships and source high-quality ingredients at competitive rates.
- Optimize inventory and minimize wastage.
7. Innovation & Trends
- Keep up with current food trends and integrate them into the resorts offerings.
- Innovate with fusion cuisine, plant-based dishes, and modern presentations.
8. Event & Banquet Catering
- Plan and lead culinary execution for large-scale events including weddings, corporate
functions, and retreats.
- Ensure flawless service, timely delivery, and menu customization for diverse events.
Qualifications & Skills
- Culinary degree or diploma from a recognized institute.
- Minimum 810 years of culinary experience, with at least 3 years in an executive role,
preferably in a resort or luxury hotel.
- Expertise in Indian cuisine and familiarity with Continental, Asian, and other international
cuisines.
- Strong leadership, training, and communication skills.
- Proficiency in cost control, food safety standards, and inventory management.
Perks & Benefits
- Competitive salary
- Accommodation provided (if required)
- Daily meals while on shift
- Opportunity to work in a premium resort environment in North Goa.
- Career growth and development opportunities within the hospitality group.
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & HospitalityRole Category: Kitchen / F&B ProductionRole: Executive ChefEmployement Type: Full timeContact Details:
Company: Team HotelsLocation(s): North Goa
Keyskills: Food Production Food Preparation Italian Cooking Kitchen Management Multi Cuisine Menu Engineering Hotel Management Culinary cuisine Restaurant Management Menu Development Continental Menu Planning Continental Cuisine Indian Cuisine Food Costing Banquets
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