Kitchen Operations

- Oversee the overall functioning of all kitchen sections and ensure smooth daily operations.

- Maintain consistency in food quality, taste, presentation and portion control.

- Ensure timely preparation and service of food across restaurants, banquets and other F&B; outlets.

- Introduce current dishes, menus and culinary concepts to enhance guest experience.

- Menu Planning &
- Food Costing

- Plan and develop innovative menus for restaurants, buffets, banquets and special occasions.

- Monitor food costs, portion sizes, wastage and overall kitchen expenses.

- Conduct regular menu costing and implement measures to maintain departmental profitability.

- Ensure optimum utilization of raw materials and control unnecessary wastage.

- Team Management &

- Leadership

- Lead, supervise and motivate the entire kitchen team.

- Prepare duty rosters and ensure adequate manpower allocation across kitchen sections.

- Conduct regular training and skill development sessions for kitchen associates.

- Monitor employee performance, discipline and grooming standards.

- Hygiene, Safety &

- Compliance

- Ensure strict compliance with FSSAI regulations and food safety standards.

- Maintain kitchen cleanliness, personal hygiene and food storage standards.

- Coordinate with the Resort's Internal Hygiene Committee and ensure timely closure of audit observations.

- Ensure proper storage, labelling, FIFO practices and temperature control of food items.

- Inventory &

- Cost Control





- Coordinate with the Stores and Purchase Departments for procurement of quality ingredients.

- Monitor stock levels, requisitions and inventory consumption.

- Minimize food spoilage, pilferage and unnecessary consumption.

- Ensure proper receiving and quality checks of all food materials.

- Guest Satisfaction &

- Quality Improvement

- Monitor guest feedback and take corrective action wherever required.

- Handle special guest requests, dietary requirements and food-related complaints.

- Maintain high culinary standards to improve guest satisfaction and online reviews.

- Continuously explore opportunities to enhance the resort's food and beverage offerings.

- Budgeting &

- Departmental Administration

- Prepare and monitor the Kitchen Department's annual budget.

- Monitor departmental expenses and achieve established food cost targets.

- Maintain standard recipes, kitchen records, production sheets and other required documentation.

- Coordinate with other departments to ensure seamless resort operations.

Key Performance Indicators (KPIs)

- Food Cost Management and Control.

- Guest Satisfaction and Food Quality Ratings.

- Kitchen Hygiene and Audit Scores.

- Food Wastage Reduction.

- Menu Innovation and Development.

- Employee Training and Team Retention.

- Compliance with Food Safety Standards.

Pay: ₹55,000.00 - ₹65,000.00 per month

Benefits

- Food provided

- Paid sick time

- Paid time off

- Provident Fund

Work Location: In person

📌 Executive Chef (Bambolim)
🏢 Bambolim Beach Resort
📍 Bambolim