Job Title: Head Chef

Department: Kitchen / Culinary

Location: Panaji

Job Summary:

The Head Chef is responsible for overseeing all aspects of the kitchen operations, including menu planning, food preparation, inventory management, staff supervision, and ensuring the highest standards of food quality, hygiene, and safety and documentation. The role requires strong leadership, creativity, and organizational skills to deliver an exceptional dining experience.

Key Responsibilities:

• Menu Development:
• Design and implement creative, seasonal menus that align with the restaurant’s concept and customer preferences.
• Kitchen Operations Management:
• Oversee day-to-day kitchen activities including food prep, cooking, portion control, and presentation.
• Team Leadership:
• Recruit, train, schedule, and supervise kitchen staff. Foster a culture of teamwork, discipline, and continuous improvement.
• Inventory & Cost Control:
• Monitor food costs and wastage, manage inventory, and liaise with suppliers to ensure high-quality and cost-effective ingredients.
• Quality Assurance:
• Ensure consistency in food quality, taste, and presentation. Regularly inspect kitchen areas for cleanliness and adherence to food safety standards.
• Health & Safety Compliance:
• Maintain strict hygiene and sanitation standards. Ensure compliance with local food safety and health regulations.
• Collaboration:
• Work closely with front-of-house managers and other departments to ensure smooth service and guest satisfaction.
• Documentation

Maintain detailed provisioning records and receipts. Track food storage logs and temperature checks. Complete health & safety documentation and ensure HACCP compliance. Prepare reports for the management as required, provisioning reports, and monthly expenditure sheets updated

Qualifications & Experience:

• Proven experience as a Head Chef or Executive Chef in a high-volume or fine-dining kitchen.
• Culinary degree or equivalent professional certification preferred.
• Strong leadership and communication skills.
• Solid knowledge of food safety regulations and kitchen best practices.
• Creative and passionate about food and hospitality.
• Ability to work under pressure and in a fast-paced environment.

Working Conditions:

• Full-time position with variable working hours, including evenings, weekends, and holidays.
• Long hours, especially during charters, with high attention to detail required