Job Description
He/She will be responsible for but not limited to the following culinary operations:
Responsible for the preparation of all dishes that are prepared in their section.
Monitors to ensure food quality, presentation and safety standards are being adhered to.
Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling ventilation, and tidiness.
Ensures that mis-en-place is prepared for each shift’s needs.
Preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
Supervises and ensures food items are properly stored at the end of the shift.
Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
Handles Menu planning, inventory control, scheduling, ordering of kitchen supplies.
Organizes and sets up kitchen as efficiently as possible to increase speed and maximize productivity.
Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
Creates the market list on daily basis, listing all produce to be purchased
Handles and reports any accident immediately to the management, no matter how minor.
Attends daily briefing, meeting to ensure the smooth operation.
Participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
Provides additional training for other culinary employees in the areas and skills necessary for performing their function.
JOB REQUIREMENTS:
At least 2 years of Chef experience
Be very knowledgeable about his or her specialty, as well as culinary functions in general.
Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
Demonstrate real passion for menu planning and leadership.
Job Type: Full-time
Salary: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Flexible schedule
Food provided
Paid sick time
Schedule:
Day shift
Morning shift
Supplemental pay types:
Performance bonus
Yearly bonus
Ability to commute/relocate:
Goa - 403512, Goa: Reliably commute or planning to relocate before starting work (Required)
Education:
Diploma (Preferred)
Experience:
Chef: 2 years (Preferred)
total work: 5 years (Preferred)
Responsible for the preparation of all dishes that are prepared in their section.
Monitors to ensure food quality, presentation and safety standards are being adhered to.
Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling ventilation, and tidiness.
Ensures that mis-en-place is prepared for each shift’s needs.
Preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
Supervises and ensures food items are properly stored at the end of the shift.
Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
Handles Menu planning, inventory control, scheduling, ordering of kitchen supplies.
Organizes and sets up kitchen as efficiently as possible to increase speed and maximize productivity.
Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
Creates the market list on daily basis, listing all produce to be purchased
Handles and reports any accident immediately to the management, no matter how minor.
Attends daily briefing, meeting to ensure the smooth operation.
Participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
Provides additional training for other culinary employees in the areas and skills necessary for performing their function.
JOB REQUIREMENTS:
At least 2 years of Chef experience
Be very knowledgeable about his or her specialty, as well as culinary functions in general.
Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
Demonstrate real passion for menu planning and leadership.
Job Type: Full-time
Salary: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Flexible schedule
Food provided
Paid sick time
Schedule:
Day shift
Morning shift
Supplemental pay types:
Performance bonus
Yearly bonus
Ability to commute/relocate:
Goa - 403512, Goa: Reliably commute or planning to relocate before starting work (Required)
Education:
Diploma (Preferred)
Experience:
Chef: 2 years (Preferred)
total work: 5 years (Preferred)
💡 Quick Summary
Seeking a career-building opportunity? The Chef | Mediterranean Cuisine position is now open for candidates interested in the MIS Executive sector. This role in Morjim, Pernem offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in MIS Executive is a plus.
