Head Chef

Harshal Banquets N Conventions; Pune District; On-site; INR 1,200,000 - 2,000,000; Full time

Job summary

Harshal Banquets N Conventions in Pune City is seeking a Head Chef to lead culinary operations across all venues. You will design event menus, oversee food prep, ensure quality and presentation, and manage kitchen staff.

Collaborate with event managers on timelines and guest needs, while maintaining safety and cost controls. The Head Chef will train and schedule kitchen teams, adapt menus for dietary requests, and contribute to the launch of an upcoming fine-dine restaurant.

Qualifications

• Culinary expertise with menu planning and multi-cuisine preparation for banquets or large events.
• Leadership and team management for kitchen staff including scheduling and training.
• Strong knowledge of inventory, cost control, and vendor coordination.
• Commitment to food safety, hygiene, and compliant kitchen operations.
• Excellent cross-functional collaboration with event coordinators and management.

Responsibilities

• Oversee culinary operations across multiple event venues on-site in Pune.
• Design event-specific menus and supervise food preparation and presentation.
• Lead, train, and schedule kitchen staff; monitor quality and consistency.
• Coordinate with event managers on timelines, guest requirements, and service styles.
• Manage inventory, ordering, and cost control while maintaining hygiene standards.
• Contribute to new concepts and offerings for the upcoming fine-dine restaurant.

Skills

Culinary leadership

Menu planning

Multi-cuisine prep

Food safety

Inventory management

Team management

Vendor coordination

Cost control

Communication

Job description

Company Description

Harshal Banquets N Conventions is located in the center of Pune City and surrounded by lush greenery, our event property is dedicated to creating memorable celebrations for every occasion. We provide comprehensive event solutions with a strong emphasis on thoughtful management and attentive service, ensuring each gathering feels special for guests and hosts alike. With three distinct venues—Sanskritee, Ritee, and Soiree—we can accommodate events ranging from intimate gatherings of around 80 guests to large functions of up to 1200 attendees. Our experienced team collaborates closely with clients to understand their requirements, event type, and budget, delivering tailored solutions that elevate each celebration. The mission is to offer a welcoming environment where exceptional service and well-coordinated events result in unforgettable experiences.

Role Description

The Head Chef is a full-time, on-site role based in Pune City, responsible for overseeing all culinary operations across our event venues. This role involves designing event-specific menus, planning and supervising food preparation, and ensuring consistent quality, taste, and presentation for a variety of cuisines and service styles. The Head Chef will lead, train, and schedule kitchen staff, coordinate with event managers on timelines and guest requirements, and manage inventory, ordering, and cost control. Daily responsibilities include maintaining food safety and hygiene standards, monitoring kitchen equipment and cleanliness, and adapting menus for dietary preferences and special requests. The Head Chef will also contribute to new food concepts and offerings that enhance the overall guest experience at the upcoming fine dine restaurant.

Qualifications

• Culinary expertise with strong skills in menu planning, recipe development, and multi-cuisine preparation, preferably within banquet or large-scale event settings.
• Leadership and team management abilities, including supervision, training, scheduling, and performance guidance for kitchen staff.
• Operational skills in inventory management, vendor coordination, cost control, and efficient kitchen workflow during high-volume events.
• Knowledge of food safety, hygiene regulations, and best practices, with a commitment to maintaining clean, compliant kitchen environments.
• Strong communication and collaboration skills to work closely with event coordinators, service teams, and management.
• Ability to work in a fast-paced environment, manage multiple events, and maintain quality under time constraints.
• Formal culinary education or certification from a recognized institute is preferred, along with prior experience as a Head Chef or Senior Chef in hotel, banquet, or event catering operations.
• Flexibility to work evenings, weekends, and holidays as required by event schedules, and a customer-focused approach to meeting client expectations.