Spectra Hospitality Services | Leading Hotel Consultants
Website:
spectrahospitality.com
Job details:
Property
Ciarans — Palolem Beach, South Goa
Kitchen
75-Cover Beach Shack + Portuguese House Private Dining
Concept
Coastal Goa — sustainable seafood, farm-to-table, eco-luxury dining
Opening
October 2026 (kitchen setup begins June 2026)
Reports to
Resort Manager / Spectra Hospitality Services
Experience
Minimum 8 years, with at least 3 as Chef de Cuisine or above
About the Opportunity
At Ciarans, the kitchen is the heart of the guest experience. Our 75-cover open-air beach shack is a beloved Palolem institution, and we are elevating it — while staying true to what has always made it special. We are looking for an Executive Chef who understands coastal Goan cuisine instinctively, who can build a menu that is seasonal, sustainable, and genuinely delicious, and who is excited by the challenge of creating a kitchen culture from scratch in a property that is stepping into its next chapter. The Portuguese House adds a private dining dimension that demands finesse, creativity, and real attention to the individual guest.
What You Will Do
• Design and own the complete food offering: all-day beach shack menu, in-suite dining, and Portuguese House private dining
• Lead kitchen setup and commissioning in collaboration with the pre-opening team
• Develop standardised recipes with yields, allergen matrices, and food cost targets (≤30%)
• Recruit, train, and mentor the kitchen brigade from the ground up
• Manage supplier relationships: local seafood, organic produce, dairy, and artisan vendors
• Maintain FSSAI compliance, hygiene standards, and food safety discipline across all kitchen operations
• Work closely with the Restaurant Manager on service coordination, menu communication, and guest feedback
• Drive seasonal menu refreshes aligned with the Goa calendar (pre-monsoon, peak season, summer)
What We Are Looking For
• 8+ years of culinary experience, with at least 3 years as Chef de Cuisine or Executive Chef
• Deep knowledge of Goan coastal cuisine and South Indian flavours; international exposure a strong plus
• Experience in a boutique luxury or beach property — used to high-touch, small-volume service
• Genuine commitment to sustainability: local sourcing, minimal waste, seasonal menus
• Ability to build and lead a small kitchen team with patience and professionalism
• Strong cost management skills; comfortable with food cost modelling and supplier negotiations
• Passion for farm-to-table, sustainable seafood, and contemporary Indian coastal dining
What We Offer
• Full creative ownership of the Ciarans food identity from Day 1
• A kitchen you help commission and a brigade you help build
• Competitive package with accommodation support
• Direct collaboration with ownership and pre-opening consultants
• The satisfaction of launching a kitchen that Palolem will talk about
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