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Chef jobs in Goa

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    • The Sous Chef supports the Executive Chef in managing kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and leading the…
    • Managing operations- ordering, service, duty roster, quality control, cost control.
    • Vendor management- rate negotiations, quality check, sourcing of new…
    • Reports To:* Sous Chef / Executive Chef.
    • The Chef de Partie is responsible for managing a specific section of the kitchen (such as Indian, Continental, Tandoor,…
    • The Executive Chef is responsible for overseeing all culinary operations of the resort, including restaurants, banquet functions, room service, staff cafeteria,…
    • Shift is a break shift, with 1230 to 330 and 7-11pm pm daily with one day a week off.
    • Full time position, one month paid leave and sick leave provided.
    • Accountable for overall success of the daily kitchen operations.
    • Works to continually improve guest and employee satisfaction while maintaining the operating…
    • Accountable for overall success of the daily kitchen operations.
    • Works to continually improve guest and employee satisfaction while maintaining the operating…
    • Job CategoryFood and Beverage & Culinary.
    • LocationSY NO 30/8 and 930/3A30/10-A, Goa, India, India, 403516.
    • Accountable for overall success of the daily kitchen…
    • The candidate will be responsible for preparing high-quality food, maintaining kitchen hygiene standards, and ensuring smooth kitchen operations while…
  • We are looking for chef for our upcoming new resort. Job Type: Full-time Pay: ₹15,000.00 - ₹50,644.12 per month Work Location: In…
    • Minimum 2 years work experience as Head Chef, or Executive Sous chef in larger operation.
    • As a member of the hotel Executive Committee, the Head Chef is a…
    • Assist the Executive Chef in managing day-to-day kitchen operations.
    • Supervise food preparation, cooking, and presentation to ensure consistency and quality.
  • View similar jobs with this employer
    • Prepare and present authentic Continental cuisine as per standard recipes.
    • Ensure consistency in taste, quality, and portion control.
    • Prepare special meals or substitute items.
    • Regulate temperature of ovens, broilers, grills, and roasters.
    • Ensure proper portion, arrangement, and food garnish.
    • Prepare high-quality Indian curry dishes, mother gravies, and dals.
    • Manage daily buffet setups, replenishments, and à la carte orders.

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Job Post Details

Sous Chef - job post

Regenta Baywatch Resort
Colva, Goa
₹50,000 - ₹55,000 a month

Job details

Pay

  • ₹50,000 - ₹55,000 a month

Job type

  • Full-time

Location

Colva, Goa

Benefits

Pulled from the full job description

  • Food provided
  • Paid time off
  • Paid sick time
  • Provident Fund

Full job description

Sous Chef – Job Description

Position Summary:
The Sous Chef supports the Executive Chef in managing kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and leading the kitchen team efficiently. This role requires strong culinary skills, leadership abilities, and effective coordination in a fast-paced environment.

Key Responsibilities:1. Kitchen Operations

  • Assist the Executive Chef in daily kitchen operations.
  • Oversee food preparation, cooking, and presentation to ensure quality and consistency.
  • Ensure all dishes meet established standards and portion requirements.

2. Team Leadership & Supervision

  • Supervise and guide kitchen staff, including commis, cooks, and other support staff.
  • Train, mentor, and motivate the team to maintain high performance.
  • Schedule staff shifts and allocate tasks effectively.

3. Menu Planning & Development

  • Support in planning and developing new menu items.
  • Ensure recipes are followed accurately and maintain cost control.
  • Suggest improvements or seasonal specials.

4. Kitchen Hygiene & Safety

  • Maintain cleanliness, sanitation, and organisation in the kitchen.
  • Ensure compliance with food safety and HACCP standards.
  • Monitor equipment functionality and coordinate repairs when needed.

5. Inventory & Cost Control

  • Manage inventory of food items, kitchen supplies, and equipment.
  • Check deliveries for quality and accuracy.
  • Help control food costs, reduce waste, and monitor stock levels.

6. Coordination & Communication

  • Coordinate with other departments such as service staff, purchasing, and stores.
  • Act as the in-charge when the Executive Chef is absent.
  • Communicate clearly within the kitchen team for smooth operations.

Qualifications & Skills:

  • Diploma or degree in Culinary Arts or Hospitality.
  • 3–5 years of experience in a professional kitchen; prior experience as Demi Chef de Partie or Chef de Partie preferred.
  • Strong leadership and organisational skills.
  • Excellent knowledge of cooking techniques and food safety.
  • Ability to work under pressure and long hours when required.

Job Type: Full-time

Pay: ₹50,000.00 - ₹55,000.00 per month

Benefits:

  • Food provided
  • Paid sick time
  • Paid time off
  • Provident Fund

Work Location: In person

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