Holiday Inn Resort Goa
Website:
holidayinngoa.com
Job details:
Company Description Holiday Inn Resort Goa is a luxury beachfront resort located on Mobor Beach in South Goa, set across 25 acres of lush landscaped gardens and powder-white sands. The resort offers guests a relaxed yet upscale experience with comfortable suites and villas featuring pool, garden, and sunset views. Conveniently situated about 60 minutes from Dabolim International Airport, it attracts both leisure travelers and event guests seeking a scenic coastal destination. Team members work in a vibrant hospitality environment that combines international brand standards with the natural beauty and culture of Goa.
Role Description This is a full-time, on-site Chef De Partie / Demi Chef De Partie – Butchery role based at Holiday Inn Resort Goa in Salcette. The role involves managing daily butchery operations, including receiving, inspecting, and storing meats, portioning cuts according to menu requirements, and ensuring proper trimming and preparation. The chef will maintain strict hygiene and food safety standards, organize mise en place for all meat items, and coordinate with the kitchen brigade to support smooth service across outlets and banquets. Responsibilities also include monitoring stock levels, assisting with menu planning and costing for meat dishes, training and guiding junior kitchen team members, and working closely with the Executive Chef and Sous Chefs to uphold brand quality and consistency.
Qualifications
- Professional butchery and meat preparation skills, including knowledge of different cuts, portion control, and yield management.
- Strong understanding of food safety, HACCP practices, kitchen hygiene, and safe handling and storage of meat products.
- Experience in a hotel or resort kitchen, preferably in a similar Chef De Partie / Demi Chef De Partie role within butchery.
- Ability to work in a fast-paced environment, manage time effectively, and coordinate with a diverse, cross-functional kitchen team.
- Basic knowledge of menu planning, costing, and inventory control related to meat and poultry items.
- Formal culinary education or vocational training from a recognized institute is preferred.
- Willingness to work flexible hours, including weekends and holidays, as required by resort operations.
- Good communication skills and a professional, collaborative approach aligned with international hospitality standards.
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