Head Chef

Pandit Resorts; Shahapur; On-site; INR 900,000 - 1,300,000; Full time

Benefits offered by this job

Competitive salary package

On-site at Vashind, Maharashtra

Job summary

Srushti Farms in Maharashtra seeks an experienced Head Chef to lead kitchen operations at the resort. The candidate should have extensive hotel, resort, or hospitality kitchen experience, strong leadership, and the ability to maintain quality, hygiene, presentation, and efficiency.

The role requires managing a kitchen team, planning menus, and handling high-volume service, with rotational and night shifts at the Vashind location.

Qualifications

• Minimum 8-10 years of relevant experience in hotel, resort, restaurant, or hospitality kitchens.
• Strong knowledge of Indian cuisine and multi-cuisine experience is an advantage.
• Excellent kitchen management and team leadership skills.
• Strong knowledge of food preparation, presentation, hygiene and safety standards.

Responsibilities

• Oversee day-to-day kitchen operations of the resort.
• Plan and supervise food preparation, cooking and presentation.
• Lead, manage and train the kitchen team.
• Coordinate with management on purchasing and inventory requirements.
• Maintain high standards of kitchen hygiene and food safety.
• Ensure consistency in taste, quality, portions and presentation.
• Handle high-volume operations during weekends, holidays and events.

Skills

Head Chef experience

Team leadership

Menu planning

Food safety

Job description

Job Summary

We are looking for an experienced and skilled Head Chef to lead the kitchen operations at Srushti Farms. The ideal candidate should have extensive experience in hotel, resort, or hospitality kitchens, strong leadership skills, and the ability to maintain consistent food quality, hygiene, presentation, and kitchen efficiency.

Key Responsibilities

• Oversee the complete day-to-day kitchen operations of the resort.


• Plan and supervise food preparation, cooking, and presentation.


• Lead, manage, and train the kitchen team.


• Assign daily duties and responsibilities to kitchen staff.


• Ensure consistent taste, quality, portio size, and presentation of all dishes.


• Plan menus based on guest requirements, resort packages, and business needs.


• Develop new dishes and improve existing menus where required.


• Monitor food quality and ensure all dishes meet the required standards.


• Maintain high standards of kitchen hygiene, cleanliness, and food safety.


• Monitor food stock, ingredients, and kitchen supplies.


• Coordinate with management regarding purchasing and inventory requirements.


• Control food wastage and ensure efficien use of ingredients.


• Maintain proper food storage and ensure appropriate stock rotation.


• Coordinate with the service team to ensure smooth and timely food service.


• Handle special guest requests and food-related requirements.


• Ensure kitchen equipment is properly maintained and used safely.


• Monitor kitchen costs and help maintain food-cost efficiency.


• Ensure compliance with hygiene and safety standards.


• Handle high-volume operations during weekends, holidays, events, and special functions.


• Manage kitchen operations effectively during assigned shifts, including night shifts.

Candidate Profile

• An experienced and skilled culinary professional with strong hotel/resort experience.


• A confident leader capable of managing a complete kitchen team.


• Passionate about food quality, presentation, and consistency.


• Strong in menu planning and kitchen operations.


• Knowledgeable about food hygiene and safety standards.


• Able to work efficiently under pressure and during high-volume operations.


• Organized, disciplined, and responsible.


• Capable of controlling food costs and minimizing wastage.


• Flexible and willing to work rotational shifts, including night shifts.

Candidate Requirements

• Minimum 8-10 years of relevant experience in hotel, resort, restaurant, or hospitality kitchens.


• Previous experience as a Head Chef / Executive Chef / Sous Chef / Senior Chef will be preferred.


• Strong knowledge of Indian cuisine and experience with multiple cuisines will be an advantage.


• Excellent kitchen management and team-leadership skills.


• Strong knowledge of food preparation, presentation, hygiene, and safety standards.


• Good inventory and food-cost management skills.


• Ability to train and supervise kitchen staff.


• Good communication and coordination skills.


• Candidates must be willing to work rotational shifts, including night shifts.


• Candidates must be willing to work full-time from the Vashind location.

Salary Package: Competitive package based on experience and suitability.

Job Type: Full-Time | On-Site | Rotational Shifts | Night Shift Included | Vashind, Maharashtra