Villa Dining Apartment Restaurant Multi-Location Culinary Operations

We’re looking for a hands-on culinary professional who combines strong cooking skills with the ability to lead teams, create great guest experiences, and manage food and beverage operations across our villas and apartment café.

The Role

This is a chef-first, operations-focused role for someone who enjoys being on the floor and in the kitchen—not just managing from a desk. You will oversee villa dining requirements and café operations while driving food quality, menu consistency, team performance, hygiene, and cost control.

What You’ll Be Responsible For

· Villa Dining & Guest Experience — Coordinate F&B; bookings, menus, guest counts, dietary needs, staffing and service timings; personally support VIP dining experiences when required.

· Restaurant Operations — Oversee day-to-day café operations, service standards, product availability, cleanliness and stock.

· Menu & Culinary Standards — Develop and refine menus, conduct tastings and food trials, standardise recipes, and maintain consistency in taste, portions and presentation.

· Chef & Team Leadership — Recruit and onboard chefs, plan rosters, deploy teams, coach staff and step into the kitchen when needed.

· Kitchen Audits & Readiness — Inspect kitchens at new and existing villas; identify equipment,



hygiene and maintenance gaps and follow through on corrective action.

· Procurement & Commercials — Manage vendors, purchasing, inventory, expiry controls, recipe costing, food-cost tracking and wastage reduction.

· Food Safety & Reporting — Maintain hygiene and food-safety standards, including applicable FSSAI requirements, and keep SOPs, trackers and reports updated.

What We’re Looking For

· Around 3+ years of relevant culinary or F&B; experience, with hands-on cooking and team-supervision experience.

· A diploma or degree in Culinary Arts, Hotel Management or a related field is preferred.

· Positive knowledge of multiple cuisines, menu planning, recipe standardisation, plating and food costing.

· Experience in chef training, procurement, vendor management, inventory and kitchen audits.

· Sound understanding of food hygiene, safety practices and applicable FSSAI requirements.

· Strong planning, communication, coordination and Excel/reporting skills.

Pay: ₹45,000.00 - ₹60,000.00 per month

Benefits:

- Paid sick time
- Paid time off
- Provident Fund

Application Question(s):

- How many years of experience do you have in F&B; operations?
- Do you have a valid driving license?

Education:

- Bachelor's (Preferred)

Work Location: In person

📌 Chef cum F&B Manager (Saligao)
🏢 The Staymaster
📍 Saligao