Vasco Da Gama Goa Sous chef/head chef Jobs – 6 Open Jobs Today

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
2d
Sous Chef (Bakery)
MYLES HIGH HEALTH CONCEPTS PVT. LTD —Panaji, Goa
- ₹25,000 - ₹35,000 a month
- Full-time
- In-person
- Food provided
Quick apply
Commis Chef
Grandeur De Sanchi Resort Goa —Calangute, Goa
- From ₹15,000 a month
- Part-time
- Cooking
- Food service experience
- In-person
Quick apply
Commis Chef
Machos Entertainment Pvt.Ltd —Calangute, Goa
- From ₹15,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Food provided
Quick apply
Commis 3
Gunpowder —Assagao, Goa
- ₹14,200 - ₹16,000 a month
- Full-time
- Cooking
- Cleaning
- In-person
- Health insurance
- Paid time off
Quick apply
Commis 2
Gunpowder —Assagao, Goa
- ₹16,000 - ₹20,000 a month
- Full-time
- Cooking
- Cleaning
- In-person
- Paid time off
- Food provided
Quick apply

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Sous Chef/Head Chef

Machos Entertainment Pvt.Ltd
Calangute, Goa

Quick apply

Job details

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

Benefits

Flexible schedule

Qualifications

Inventory management
Cooking
Menu planning
Culinary Arts
HACCP
Team management
Hospitality Management
Food service experience
Food preparation
Chef
Diploma
Restaurant experience
Communication skills
Kitchen experience
Time management

Full job description

Sous Chef

Department:

Kitchen / Food Production

Reports To:

Executive Chef

Location: Employment Type:

Full-Time

Job Summary

The Sous Chef is the second-in-command in the kitchen and assists the Executive Chef in managing the day-to-day kitchen operations. The role ensures high-quality food preparation, maintains hygiene and safety standards, supervises kitchen staff, controls food costs, and ensures smooth kitchen operations during all shifts. In the absence of the Executive Chef, the Sous Chef assumes full responsibility for kitchen operations.

Key ResponsibilitiesKitchen Operations

Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
Ensure food is prepared and presented according to standard recipes and quality standards.
Supervise food preparation, cooking, plating, and service.
Maintain consistency in taste, portion size, and presentation.
Ensure timely preparation and delivery of all food orders.
Lead kitchen operations during the Executive Chef's absence.

Team Management

Supervise and guide Commis Chefs, Demi Chefs, Chef de Parties, and Kitchen Helpers.
Conduct on-the-job training for kitchen staff.
Allocate daily duties and monitor staff performance.
Foster teamwork and maintain discipline within the kitchen.

Food Quality & Hygiene

Ensure compliance with Food Safety Standards (FSSAI), HACCP, and company hygiene policies.
Monitor cleanliness of kitchen equipment, utensils, workstations, and storage areas.
Ensure proper food storage, labeling, and stock rotation (FIFO/FEFO).
Conduct regular temperature checks and maintain food safety records.

Inventory & Cost Control

Monitor inventory levels and assist in ordering food supplies.
Minimize food wastage and control kitchen costs.
Assist with monthly inventory and stock verification.
Monitor portion control to achieve food cost targets.

Menu Development

Assist the Executive Chef in creating new menus and seasonal specials.
Standardize recipes and improve menu offerings.
Suggest innovative dishes based on guest preferences and food trends.

Health & Safety

Ensure compliance with all health, safety, and fire regulations.
Report equipment malfunctions immediately.
Maintain a safe working environment for all kitchen employees.

Required Qualifications

Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
Professional culinary certification is preferred.

Experience

8–10 years of experience in a professional kitchen.
Minimum 2 years of experience as a Sous Chef or Jr.Sous Chef.
Experience in hotels, resorts, casinos, or high-volume restaurants preferred.

Skills Required

Strong culinary knowledge
Leadership and team management
Menu planning and recipe development
Food cost and inventory management
Knowledge of HACCP and FSSAI standards
Time management and multitasking
Excellent communication skills
Problem-solving and decision-making
Ability to work under pressure

Key Performance Indicators (KPIs)

Food quality and guest satisfaction
Kitchen hygiene audit scores
Food cost percentage
Inventory accuracy
Reduction in food wastage
Staff productivity and training completion
Compliance with food safety standards
Timely service during peak hours

Pay: From ₹60,000.00 per month

Benefits:

Flexible schedule

Work Location: In person

Quick apply

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sous chef/head chef jobs in vasco da gama goa

Sous Chef/Head Chef

Sous Chef (Bakery)

Commis Chef

Commis Chef

Commis 3

Commis 2

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