Goa Velha Goa Executive chef Jobs – 11 Open Jobs Today

Executive Chef
GHD Hotels LLP —Panaji, Goa
- ₹60,000 - ₹75,000 a month
- Full-time
- In-person
- Diploma
- Restaurant experience
- Food provided
- Paid sick time
Quick apply
12d
Executive Chef
Machos Entertainment Pvt.Ltd —Calangute, Goa
- From ₹60,000 a month
- Weekend availability
- Team management
- In-person
- Restaurant experience
- Flexible schedule
- Food provided
Quick apply
4d
Executive Sous Chef
Marriott International, Inc —Goa, Goa
- Full-time
- Hospitality
- 12th Pass
- Communication skills
Executive Chef
Regenta Place Vasco —Vasco Da Gama, Goa
- ₹24,817.82 - ₹50,000.00 a month
- Full-time
- Word processing
- In-person
- Leadership
- Food provided
Quick apply
Executive Chef
Marriott International, Inc —Goa, Goa
- Full-time
- Hospitality
- 12th Pass
- Restaurant
Sous Chef/Head Chef
Machos Entertainment Pvt.Ltd —Calangute, Goa
- From ₹60,000 a month
- Full-time
- Inventory management
- Cooking
- Team management
- Flexible schedule
Quick apply
3d
Commis Chef
Machos Entertainment Pvt.Ltd —Calangute, Goa
- From ₹16,000 a month
- Full-time
- Cooking
- Mentoring
- In-person
- Flexible schedule
- Food provided
Quick apply
Chef de Cuisine- South Indian, Coastal & Goan
Alila Diwa Goa —Majorda, Goa
- Full-time
- Cooking
- Microsoft Office
- Computer skills
CDP Chef
Grandeur De Sanchi Resort Goa —Calangute, Goa
- From ₹18,000 a month
- Part-time
- Cooking
- Food service experience
- In-person
Quick apply
Commi I
Machos Entertainment Pvt.Ltd —Calangute, Goa
- From ₹15,000 a month
- Full-time
- Cooking
- Mentoring
- In-person
- Food provided
Quick apply

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Executive Chef
Anemos Boutique Living & Spa —Pernem, Goa
At least 3–5 years of experience as Executive Chef or Sous Chef in a luxury resort/hotel. Flexible working hours including weekends and holidays.
Quick apply
Sous Chef/Head Chef
Machos Entertainment Pvt.Ltd —Calangute, Goa
Maintain a safe working environment for all kitchen employees. Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
From ₹60,000 a month
Quick apply
3d

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Executive Chef

GHD Hotels LLP
Panaji, Goa

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Job details

Permanent | Full-time
₹60,000 - ₹75,000 a month
12 days ago

Benefits

Provident Fund
Leave encashment
Food provided
Paid sick time

Qualifications

Culinary Arts
HACCP
Hospitality Management
Chef
Diploma
Financial acumen
Restaurant experience
Communication skills
Hotel experience
Kitchen experience

Full job description

Roles and responsibility: Executive Chef
We are seeking a highly skilled, dynamic, and seasoned Executive Chef to lead our culinary division. The ideal candidate will possess a masterful command over multi-cuisine operations, a proven track record of managing massive teams, ensuring exceptional food quality, maintaining hygiene standards and sharp financial acumen. You will be responsible for overseeing all culinary aspects, including large-scale banqueting, satellite kitchen management, menu engineering, and strict food safety compliance.

Culinary Leadership & Team Management

· Lead and Inspire: Oversee, mentor, and manage a diverse culinary team of 35 to 45 members, fostering a culture of high performance, discipline, and continuous learning.

· Satellite Kitchen Operations: Efficiently manage and streamline operations for satellite (satellite/light) kitchens to ensure consistent food quality and seamless service delivery across various outlets.

· Multi-Cuisine Expertise: Design, execute, and maintain high standards for an extensive multi-cuisine menu tailored to diverse guest profiles.

Financial Management & Cost Control

· Cost Controller Collaboration: Work hand-in-hand with the Cost Controller to monitor food costs, optimize inventory levels, and minimize wastage without compromising on quality.

· Budgeting: Manage the culinary department's budget, maximize profitability, and implement effective menu pricing strategies.

· Overall Operations: Oversee the overall operations of all F&B (Production), including restaurants, banquets, room service, and specialty outlets.

Banquets & Event Execution

· Quality Banqueting: Oversee the culinary execution for premium banquet bookings, high-profile events, and large-scale gatherings, ensuring exceptional presentation and flavor consistency.

· Guest Satisfaction: Drive culinary innovations that elevate the property’s reputation for premium banqueting and social events.

Menu Innovation & Implementation

· Menu Planning: Formulate creative, seasonal, and highly profitable menus aligned with market trends and regional preferences.

Menu Testing: Conduct rigorous food trials and menu testing phases to perfect recipes, presentation standards, and portion controls before rollout.
Food Presentation: Establish contemporary, visually stunning plating and food presentation styles that elevate the dining experience across all outlets and banquets.
Visual Standard Operating Procedures (SOPs): Create visual recipe manuals and plating guides (including photographs) to ensure the kitchen brigade maintains exact presentation consistency, even during high-volume periods.

· Innovation dishes: Introduce innovative dishes based on market trends and guest preferences.

Food Safety & Compliance

· HACCP Protocols: Establish, monitor, and strictly enforce Hazard Analysis Critical Control Point (HACCP) systems and local food safety regulations across all kitchens.

· Hygiene Standards: Maintain impeccable cleanliness, sanitation, and safety standards in all food preparation and storage areas.

· Ensure compliance: Ensure with all statutory and hotel operational policies.

Team handleling and vendor management

· Lead, mentor, and manage a culinary team of 35–45 employees, ensuring productivity and high performance.

· Establish and set up new kitchens for pre-opening or expansion projects, ensuring efficient workflows and operational readiness.

· Source quality ingredients and build strong vendor relationships.

Reporting & Coordination

Experience: Minimum of 10–15 years of culinary experience in premium hotels or luxury resorts, with at least 5 years of active working experience within Goa and Maharashtra.

Regional Expertise: Strong understanding of local supply chains, vendor networks, and regional palate preferences in the Goa and Maharashtra hospitality markets.

Education: Degree or Diploma in Culinary Arts, Hotel Management, or a related field.

Certifications: Experience in HACCP professional or equivalent food safety certification is mandatory.

Leadership: Demonstrated experience leading a kitchen brigade of 35–45 team members.

Skills: Strong financial literacy, exceptional communication skills, organizational agility, and a passion for culinary excellence.

Reporting to: General Manager

Pay: ₹60,000.00 - ₹75,000.00 per month

Benefits:

Food provided
Leave encashment
Paid sick time
Provident Fund

Work Location: In person

Quick apply

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executive chef jobs in goa velha goa

Executive Chef

Executive Chef

Executive Sous Chef

Executive Chef

Executive Chef

Sous Chef/Head Chef

Commis Chef

Chef de Cuisine- South Indian, Coastal & Goan

CDP Chef

Commi I

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