Head Chef

Job Description

Location: Pune, Maharashtra
Experience: Minimum 4 Years
Industry: Luxury Hospitality / Hotels

Job Summary

We are seeking a passionate and creative Head Chef with at least 4 years of experience in a luxury hotel environment. The ideal candidate will be responsible for leading the culinary team, delivering exceptional food quality, maintaining luxury standards, innovating menus, and ensuring cost control while upholding hygiene and safety regulations.

Key Responsibilities

Kitchen Operations & Culinary Excellence

Oversee daily kitchen operations ensuring consistent food quality and presentation

Develop and update menus in line with luxury hotel standards and guest preferences

Maintain high standards of taste, freshness, and visual appeal across all outlets

Team Leadership & Training

Lead, mentor, and train kitchen staff including Sous Chefs, CDPs, and Commis

Plan duty rosters, manage productivity, and ensure discipline in the kitchen

Foster a positive, professional, and high-performance kitchen culture

Cost Control & Inventory Management

Monitor food cost, portion control, and wastage

Manage inventory, ordering, and vendor coordination

Ensure optimal utilization of raw materials and kitchen resources

Quality, Hygiene & Safety

Ensure strict adherence to food safety standards, HACCP, and hygiene protocols

Maintain cleanliness of kitchen areas, equipment, and storage

Comply with local food safety regulations and luxury brand standards

Banquets & Events

Plan and execute menus for banquets, weddings, and corporate events

Coordinate with F&B and banquet teams for smooth event execution

Ensure timely service and consistency during high-volume operations

Guest Satisfaction & Innovation

Interact with guests for feedback and special culinary requests

Introduce innovative dishes, seasonal menus, and signature offerings

Maintain high guest satisfaction scores and online food reviews

Key Skills & Competencies

Strong leadership and team management skills

Expertise in multi-cuisine and luxury food presentation

Excellent knowledge of food costing and inventory control

Creativity and innovation in menu planning

Strong understanding of food safety and hygiene standards