Head Chef

Job Title: Head Chef Department: Food Production / Kitchen Location: Pune, Maharashtra Reports To: General Manager / F&B Manager Position Type: Full-Time, On-Site 1. Job SummaryThe Head Chef will be responsible for planning, organizing, and managing all kitchen operations across the hotel’s three F&B outlets (e.g., all-day dining, café/bar, and room service), as well as the banquet kitchen. The role involves ensuring consistent food quality, hygiene compliance, cost control, menu innovation, and staff supervision to deliver an excellent dining experience aligned with the hotel’s brand standards. 2. Key ResponsibilitiesA. Operations & ProductionOversee daily kitchen operations across all outlets and the banquet. Plan, prepare, and standardize recipes and portion sizes for consistency. Ensure timely food preparation and presentation according to service schedules. Monitor food quality, taste, and presentation standards at all times. Supervise banquet functions — menu planning, food costing, and execution. Ensure smooth coordination between kitchen and service teams. B. Menu Planning & InnovationDevelop and update menus seasonally for all outlets and banquets. Introduce creative dishes while balancing local tastes and hotel positioning. Coordinate menu tastings and trials with management and F&B team. Incorporate sustainable and cost-effective menu design practices. C. Cost Control & InventoryPrepare and manage food cost budgets within approved limits. Monitor daily kitchen expenses and control wastage. Maintain accurate stock levels of raw materials and supplies. Liaise with the purchase department for timely and quality procurement. D. Staff Management & TrainingLead a team of chefs, cooks, and stewards across outlets and banquets. Create staff duty rosters and manage kitchen schedules effectively. Conduct regular training for kitchen staff on food safety, hygiene, and culinary skills. Motivate and mentor team members to maintain performance and discipline. E. Hygiene, Safety & ComplianceEnsure strict adherence to FSSAI and hotel hygiene standards. Maintain kitchen cleanliness and sanitation as per HACCP guidelines. Ensure all kitchen equipment is maintained and functioning properly. Implement fire safety and occupational health standards in the kitchen. F. Coordination & ReportingWork closely with F&B Manager, Restaurant Managers, and Banquet Manager for menu planning and service coordination. Conduct daily kitchen briefings and pre-shift meetings. Submit reports on food cost analysis, wastage, and kitchen performance. Participate in management review meetings for operational improvement. 3. Qualifications & ExperienceEducation: Degree/Diploma in Hotel Management or Culinary Arts. Experience: Minimum 8–10 years in culinary operations with at least 3 years as Sous Chef or Head Chef in a 3–4 star hotel or business hotel setup. Specialization: Multi-cuisine expertise (Indian, Continental, and regional). Knowledge: Costing, menu engineering, banquet operations, and hygiene protocols. 4. Skills & AttributesStrong leadership and team management skills. Excellent culinary and presentation abilities. Ability to plan and multitask across multiple outlets. Cost control and analytical mindset. Creativity and passion for food innovation. Good communication and coordination skills.