Vasco Da Gama Goa Executive sous chef Jobs – 5 Open Jobs Today

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
2d
Executive Sous Chef
Marriott International, Inc —Goa, Goa
- Full-time
- Hospitality
- 12th Pass
- Communication skills
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
1d
Chef de Cuisine- South Indian, Coastal & Goan
Alila Diwa Goa —Majorda, Goa
- Full-time
- Cooking
- Microsoft Office
- Computer skills

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Executive Chef
Machos Entertainment Pvt.Ltd —Calangute, Goa
Minimum 3–5 years as Executive Chef or Sr. Sous Chef in a hotel, casino, or large restaurant. The Executive Chef is responsible for leading and managing all…
From ₹60,000 a month
Quick apply
2d
Executive Sous Chef
Marriott International, Inc —Goa, Goa
Empowers employees to provide excellent customer service. Provides services that are above and beyond for customer satisfaction and retention.

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executive sous chef jobs near vasco da gama goa

Executive Chef

Machos Entertainment Pvt.Ltd
Calangute, Goa

Quick apply

Job details

Permanent | Full-time
From ₹60,000 a month
2 days ago

Benefits

Flexible schedule
Food provided

Qualifications

Culinary Arts
Quality assurance
HACCP
Team management
Hospitality Management
Kitchen management
Chef
Restaurant experience
Communication skills
Time management

Full job description

Job Title: Executive Chef
Department: Kitchen / Food Production
Reports To: General Manager / Operations Manager

Job Summary

The Executive Chef is responsible for leading and managing all kitchen operations, ensuring the preparation of high-quality food, maintaining hygiene and food safety standards, controlling food costs, managing kitchen staff, developing menus, and delivering an exceptional dining experience to guests.

Key ResponsibilitiesKitchen Operations

Plan, organize, and supervise all kitchen operations.
Ensure consistent quality, taste, and presentation of all food items.
Monitor food production to maintain company standards.
Oversee preparation, cooking, and service during operational hours.
Ensure timely food delivery to all outlets.

Menu Planning

Design and update menus based on seasonal availability and customer preferences.
Introduce innovative dishes and promotions.
Standardize recipes and portion sizes.
Conduct regular menu engineering and costing.

Food Cost & Inventory Control

Monitor food cost and wastage.
Control inventory and stock levels.
Approve purchase requisitions for kitchen supplies.
Ensure FIFO (First In, First Out) and proper stock rotation.
Conduct regular stock audits.

Team Management

Lead, train, motivate, and supervise kitchen staff.
Prepare duty rosters and shift schedules.
Conduct performance evaluations.
Identify training needs and develop employees.
Maintain discipline and teamwork within the department.

Hygiene & Food Safety

Ensure compliance with FSSAI regulations and food safety standards.
Maintain HACCP and hygiene practices.
Conduct daily cleanliness inspections.
Ensure proper storage and handling of food products.
Coordinate pest control and sanitation activities.

Quality Assurance

Maintain consistency in food quality and presentation.
Handle guest feedback related to food quality.
Conduct regular quality checks.
Ensure all recipes and SOPs are followed.

Budget & Cost Management

Prepare departmental budgets.
Monitor kitchen expenses.
Reduce operational costs without compromising quality.
Analyze monthly food cost reports.

Vendor & Procurement Management

Coordinate with suppliers for quality ingredients.
Evaluate vendor performance.
Ensure timely ordering of food supplies.

Compliance & Documentation

Maintain production records.
Ensure statutory compliance related to food safety.
Prepare daily, weekly, and monthly kitchen reports.
Maintain recipe manuals and costing sheets.

Required Qualifications

Degree in Hotel Management or Culinary Arts.
Professional culinary certification preferred.

Experience

12–15 years of culinary experience.
Minimum 3–5 years as Executive Chef or Sr. Sous Chef in a hotel, casino, or large restaurant.
Experience managing multi-cuisine kitchens is preferred.

Required Skills

Strong leadership and team management
Menu planning and recipe development
Food costing and inventory management
Budgeting and financial control
HACCP & FSSAI compliance
Excellent communication and interpersonal skills
Time management and problem-solving
Ability to work under pressure
Knowledge of modern culinary trends

Key Performance Indicators (KPIs)

Food Cost %
Kitchen wastage %
Guest satisfaction scores
Hygiene audit score
Staff productivity
Employee retention
Inventory variance
Kitchen cleanliness standards
Recipe standardization compliance
Timely food service

Working Conditions

Flexible shifts, including weekends and holidays.
Standing for extended periods.
Working in a high-temperature kitchen environment.
Ability to handle peak operational periods.

Pay: From ₹60,000.00 per month

Benefits:

Flexible schedule
Food provided

Work Location: In person

Quick apply

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executive sous chef jobs in vasco da gama goa

Executive Chef

Executive Sous Chef

Sous Chef/Head Chef

Chef de Cuisine- South Indian, Coastal & Goan

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