Executive Chef

The Fresh Factory; Lucknow; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

The Fresh Factory in Lucknow is seeking an Executive/Head Chef to lead our kitchen and champion an ingredient-first, seasonal approach. You will steer day-to-day operations, mentor the kitchen team, and ensure consistent quality, presentation and profitability through smart menu development and cost control.

We value culinary fundamentals, creativity, and a passion for modern techniques that respect ingredients and seasonality.

Qualifications

• Strong culinary fundamentals and a creative, experimental mindset.
• Deep understanding of ingredients, seasonality, sourcing and modern cooking techniques.
• Experience leading kitchen teams and building a culture of learning.
• Ability to drive menu innovation, recipe standardisation, food costs and kitchen operations.

Responsibilities

• Assist in leading day-to-day kitchen operations and ensure smooth service execution
• Maintain consistency, quality, portioning, and presentation standards across all menu items
• Support menu development, product innovation, and seasonal launches
• Train, mentor, and develop kitchen team members
• Oversee food costing, inventory management, purchasing, wastage and resource optimisation.
• Maintain and analyse operational reports, track key performance metrics and implement improvements to kitchen efficiency and profitability.

Job description

At The Fresh Factory, we've always believed that great food begins with great ingredients.

We're looking for a Executive/Head Chef to lead our Lucknow kitchen - someone who understands that cooking is as much about curiosity, creativity and respect for ingredients as it is about technique.

We're not a conventional restaurant. Our approach is ingredient-first, seasonal, and rooted in making thoughtful food that tastes exceptional.

What You'll Do:

• Assist in leading day-to-day kitchen operations and ensure smooth service execution
• Maintain consistency, quality, portioning, and presentation standards across all menu items
• Support menu development, product innovation, and seasonal launches
• Train, mentor, and develop kitchen team members
• Oversee food costing, inventory management, purchasing, wastage and resource optimisation.
• Maintain and analyse operational reports, track key performance metrics and implement improvements to kitchen efficiency and profitability.

What we're looking for:

• Strong culinary fundamentals and a creative, experimental mindset.
• A deep understanding of ingredients, seasonality, sourcing and modern cooking techniques.
• Experience leading kitchen teams, maintaining consistency and building a culture of learning.
• Ability to drive menu innovation, recipe standardisation, food costs and kitchen operations.
• Someone who enjoys challenging conventions and bringing fresh perspectives to the table.