Job Description

Head Chef for KAIA, GOA – Our boutique resort & restaurant situated at Ashvem Oceanfront

Menu Development: Collaborate with the management team to create innovative and appealing menus that align with the culinary vision of the restaurant or establishment.

Food Preparation: Oversee food preparation, including cooking, garnishing, and presentation, to maintain high-quality standards and consistency.

Kitchen Management: Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, by providing guidance, training, and supervision.

Quality Control: Ensure that all dishes are prepared according to established recipes, portion sizes, and quality standards.

Inventory Management: Monitor and manage food inventory, order supplies, and maintain appropriate stock levels to minimize waste and control costs.

Safety and Hygiene: Enforce strict food safety and sanitation standards, and ensure compliance with health regulations and licensing requirements.

Budget Management: Develop and manage the kitchen budget, controlling costs and optimizing expenses while maintaining quality.

Collaboration: Work closely with other departments, such as front-of-house staff, to ensure seamless service and guest satisfaction.

Innovation: Stay up-to-date with culinary trends and incorporate them into menu development and kitchen operations.