Website:
palateandpour.com
Job details:
Company Description Palate & Pour is a restaurant consultancy and hospitality brand focused on crafting dining experiences that blend distinctive flavor, ambiance, and attentive service. With over 17 years of industry experience and more than 28 successfully executed projects across Pune, Mumbai, Goa, and Thailand, the team specializes in turning culinary concepts into operationally sound businesses. The company supports the full lifecycle of hospitality ventures, including concept design, architecture, licensing, staffing, and long-term management. Guided by data-driven insights, Palate & Pour emphasizes cost analysis, menu engineering, and revenue projections to help owners grow sustainably. The brand is committed to creating community-driven spaces where guests connect through memorable food and innovative hospitality experiences.
Role Description The Head Chef (Veg Maharashtrian cuisine) is a full-time, on-site role based in Kalyan, responsible for leading the kitchen in designing, preparing, and presenting high-quality vegetarian Maharashtrian dishes. This role oversees day-to-day kitchen operations, including menu development, recipe standardization, portion control, and quality consistency aligned with brand standards. The Head Chef manages kitchen staff scheduling, training, and performance, ensures strict adherence to hygiene and food safety regulations, and coordinates with management on food costs, inventory, and vendor relationships. The position involves continuous refinement of the menu based on guest feedback and market trends, collaboration with the front-of-house team to ensure a seamless guest experience, and participation in special events or tastings as needed.
Qualifications
- Strong expertise in vegetarian Maharashtrian cuisine, including traditional recipes, regional variations, and contemporary adaptations.
- Proficiency in menu planning, recipe development, portion control, and cost optimization to maintain both quality and profitability.
- Hands-on experience in leading kitchen operations, including team supervision, shift planning, and training in culinary standards.
- Solid understanding of food safety, hygiene protocols, and regulatory compliance, with a track record of maintaining clean and safe kitchen environments.
- Ability to manage inventory, vendor relationships, and purchasing, with skills in minimizing waste and controlling food costs.
- Strong organizational and time-management skills, capable of working efficiently in a fast-paced, high-volume environment.
- Effective communication and collaboration skills to work closely with restaurant management and front-of-house teams.
- Prior experience as a Head Chef or Senior Chef in an Indian or Maharashtrian cuisine-focused restaurant is highly beneficial.
- Formal culinary training or certification from a recognized institute is an advantage, though equivalent hands-on experience will be considered.
- Openness to feedback, innovation, and continuous improvement in culinary techniques and guest experience.
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