Executive Chef

About the role

The Executive Chef leads all kitchen operations for a hospitality property in Goa, ensuring high‑quality food production across restaurants, banquets, room service, bar/lounge and employee dining areas. The role combines hands‑on cooking with staff leadership and financial oversight.

Key responsibilities

• Oversee daily kitchen activities, including preparation, cooking, plating and service in all food outlets.
• Manage and develop kitchen staff, set performance standards, and provide coaching and training.
• Maintain sanitation, food safety and quality standards throughout all preparation and service areas.
• Control purchasing, receiving and inventory to meet budgetary goals.
• Collaborate with property management to align culinary operations with guest satisfaction and financial objectives.
• Introduce new cooking techniques, equipment and menu concepts to keep the offering fresh and competitive.

Required profile

• High school diploma/GED with at least 6 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with at least 4 years of experience.
• Proven ability to lead a kitchen team and manage multiple food service outlets.
• Strong understanding of sanitation, food safety regulations and cost control.
• Excellent interpersonal and communication skills to motivate staff and work with other departments.

Required skills

• Culinary arts
• Food safety