Beira Mar Beach Resort
Website:
beiramarbeachresort.com
Job details:
Company Description Beira Mar Beach Resort is a hospitality company based in Maria Hall, Benaulim, Goa, India, offering guests a relaxed beachside experience. The resort serves a mix of local and international travelers seeking comfortable accommodation and quality dining near the shoreline. Team members work in a guest-focused environment that values attentive service, consistent food quality, and a welcoming atmosphere. Beira Mar Beach Resort provides opportunities to grow within the culinary and hospitality fields while contributing to a vibrant coastal destination.
Role Description The Sous Chef is a full-time, on-site role based at Beira Mar Beach Resort in Salcette. This role supports the Head Chef in daily kitchen operations, including food preparation, cooking, plating, and ensuring dishes meet quality and presentation standards. The Sous Chef helps manage kitchen staff, coordinates shifts, and maintains a clean, safe, and organized work environment in line with food safety regulations. Responsibilities include monitoring inventory, assisting with menu planning, overseeing mise en place, and ensuring timely service during breakfast, lunch, and dinner. The Sous Chef also contributes to training team members, maintaining cost control, and delivering a consistent, high-quality dining experience for guests.
Qualifications
- Strong culinary skills in food preparation, cooking techniques, and plating, with experience in hotel or resort kitchens.
- Ability to support menu planning, portion control, and cost management while maintaining quality and consistency.
- Knowledge of food safety, hygiene standards, and kitchen equipment operation, with a focus on maintaining a safe work environment.
- Team leadership and collaboration skills, including supervising kitchen staff, coordinating schedules, and training junior cooks.
- Effective communication, time management, and problem-solving abilities in a fast-paced service environment.
- Relevant culinary education or professional certification preferred; prior experience as a Sous Chef or Senior Line Cook is an advantage.
- Flexibility to work shifts, weekends, and holidays as required by resort operations.
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