Role Description The Banquet Chef is a full-time, on-site role based in the Pune Division, responsible for planning, preparing, and executing banquet and event menus aligned with Palate & Pour’s culinary standards. This role includes overseeing kitchen operations for banquets, coordinating with event and service teams, and ensuring food quality, presentation, and timing meet client expectations. The Banquet Chef will manage food production schedules, supervise kitchen staff, monitor inventory, and support menu development for diverse events and functions. Daily responsibilities also include maintaining hygiene and safety standards, controlling food costs, and adapting menus to guest preferences and specific event requirements.
Qualifications
- Strong culinary skills with demonstrated expertise in Cooking and Food Preparation for high-volume banquets.
- Experience in Food Service operations, ensuring seamless coordination between kitchen and front-of-house teams.
- Knowledge of Food & Beverage standards, including menu planning, portion control, and cost management.
- Comprehensive Culinary Skills with an emphasis on plating, presentation, and consistency across multiple courses.
- Prior experience as a Banquet Chef or in a similar senior kitchen role within hotels, restaurants, or event venues.
- Formal culinary education or equivalent professional training is preferred.
- Strong leadership abilities with experience supervising and training kitchen staff.
- Commitment to food safety, sanitation practices, and compliance with local health regulations.
- Ability to work flexible hours, including evenings, weekends, and holidays based on event schedules.
- Effective communication and coordination skills to collaborate with operations, service, and event management teams.
Pay: ₹40,000.00 - ₹50,000.00 per month
Benefits:
Application Question(s):
- Do you have prior experience working as a Banquet Chef, Catering Chef, Sous Chef, or Senior CDP in a catering, banquet, hotel, or large-volume kitchen setup?
- How many years of experience do you have in bulk cooking, banquet production, or outdoor catering operations?
- Have you handled food production for events of 100+ guests, including planning, preparation, packing, dispatch, and live counter coordination?
- Are you comfortable managing a kitchen team, production timelines, mise-en-place planning, and food quality during multiple events?
- Are you currently located in or willing to travel/relocate to Mulund for this role?
- Are you comfortable working early mornings, late nights, weekends, and high-pressure event schedules?
Work Location: In person
