Mapuca Goa Executive chef Jobs – 8 Open Jobs Today

Executive Chef
Anemos Boutique Living & Spa —Pernem, Goa
- Weekend availability
- Inventory control
- Inventory management
- Cooking
- Flexible schedule
- Food provided
Quick apply
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
9d
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
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
Senior Sous Chef
Blu Resorts / MISU Bar & Restaurant —Vagator, Goa
- Up to ₹35,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Food provided
Quick apply
2d
Executive Sous Chef
Marriott International, Inc —Goa, Goa
- Full-time
- 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
8d
Sous Chef - Indian
Marriott International, Inc —Goa
- Full-time
- 12th Pass
- Communication skills
4d

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Sous Chef
Flax Foods —Goa, Goa
You'll run the pass alongside the Head Chef, lead the line during service, uphold our standards on every plate, and help keep the kitchen calm, clean, and…
₹45,000 - ₹65,000 a month
Quick apply
1d
CDP/Sous Chef
Flax Foods —Solim, Goa
Minimum 2–3 years of experience as CDP or DCDP in café / restaurant. Pay: ₹30,000.00 - ₹35,000.00 per month. We are looking for a skilled and passionate Chef de…
₹30,000 - ₹35,000 a month
Quick apply

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executive chef jobs near mapuca goa

Executive Chef

Anemos Boutique Living & Spa
Pernem, Goa

Quick apply

Job details

Full-time

Benefits

Provident Fund
Flexible schedule
Food provided

Qualifications

Inventory control
Inventory management
Cooking
Culinary Arts
HACCP
Team management
Hospitality Management
Chef
Diploma
Communication skills
Hotel experience
Time management
Hotel management

Full job description

Job Summary

The Executive Chef is responsible for overseeing all culinary operations of the resort, including restaurants, banquet functions, room service, staff cafeteria, and specialty dining outlets. The role involves menu planning, food quality control, kitchen management, staff supervision, budgeting, hygiene compliance, and ensuring exceptional guest dining experiences.

Key Responsibilities

Manage overall kitchen operations across all resort outlets.
Plan and develop menus based on seasonal availability and guest preferences.
Ensure consistency in food quality, taste, presentation, and portion standards.
Supervise and train kitchen staff including Sous Chefs, CDPs, Commis, and Stewards.
Maintain proper food cost, wastage control, and kitchen budgeting.
Monitor inventory levels and coordinate purchasing of kitchen supplies and ingredients.
Ensure compliance with food safety, hygiene, and sanitation standards.
Coordinate with F&B, Banquet, and Sales teams for events and special functions.
Conduct regular inspections of kitchen equipment and work areas.
Handle guest feedback related to food quality and service.
Implement standard recipes and SOPs for smooth kitchen operations.
Prepare staff duty rosters and manage manpower efficiently.
Ensure proper storage, labeling, and stock rotation of food items.
Maintain discipline and teamwork within the kitchen department.
Introduce innovative dishes and improve culinary offerings regularly.

Required Skills

Strong leadership and team management skills
Excellent culinary knowledge and creativity
Good communication and interpersonal skills
Knowledge of food costing and inventory management
Ability to work under pressure in a fast-paced environment
Strong understanding of HACCP and food safety standards
Time management and organizational skills

Qualification & Experience

Degree/Diploma in Hotel Management or Culinary Arts
Minimum 8–12 years of culinary experience in hotels or resorts
At least 3–5 years of experience as Executive Chef or Sous Chef in a luxury resort/hotel
Knowledge of Indian, Continental, Oriental, and International cuisines preferred

Working Conditions

Flexible working hours including weekends and holidays
Ability to stand for long hours and work in hot kitchen environments

Salary & Benefits

As per company standards and experience
Other resort benefits may be provided

Benefits:

Food provided
Provident Fund

Work Location: In person

Quick apply

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Executive Chef

Executive Chef

Senior Sous Chef

Executive Sous Chef

Sous Chef/Head Chef

Sous Chef - Indian

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