Executive Chef

Goldstone Hospitality; Lucknow; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Goldstone Hospitality, owner of SOMARA in Lucknow, seeks a Head of Culinary Operations to lead the complete culinary function and shape the restaurant's culinary identity.

You will develop a global cuisine menu tailored to the Lucknow market, establish recipes, SOPs and plating standards, and manage costs, inventory and vendor coordination. This role demands leadership from the pre-opening stage to ongoing profitability.

Qualifications

• Lead and manage culinary operations for SOMARA.
• Develop a global cuisine menu tailored to Lucknow.
• Set recipes, SOPs, portion and plating standards.
• Control food cost, wastage and inventory.
• Build and train the kitchen team from pre-opening.
• Coordinate with management and vendors.
• Maintain hygiene, quality and presentation.
• Design kitchen workflow and systems.
• Conduct menu tastings and pre-opening training.
• Monitor productivity and profitability.

Responsibilities

• Lead the complete culinary operations of SOMARA.
• Develop and curate a Global Cuisine menu suited to the Lucknow market.
• Create signature dishes and establish SOMARA's culinary identity.
• Develop recipes, SOPs, portion standards and plating standards.
• Manage food cost, recipe costing, wastage and inventory.
• Build and train the kitchen team from the pre-opening stage.
• Manage kitchen procurement and vendor coordination.
• Ensure food quality, hygiene, consistency and presentation.
• Design kitchen workflow and operational systems.
• Conduct menu trials, tastings and pre-opening training.
• Coordinate with management, consultants and operations team.
• Maintain compliance with FSSAI and food-safety standards.
• Monitor kitchen productivity and overall culinary profitability.

Job description

• * Lead the complete culinary operations of SOMARA.
• * Develop and curate a Global Cuisine menu suited to the Lucknow market.
• * Create signature dishes and establish SOMARA's culinary identity.
• * Develop recipes, SOPs, portion standards and plating standards.
• * Manage food cost, recipe costing, wastage and inventory.
• * Build and train the kitchen team from the pre-opening stage.
• * Manage kitchen procurement and vendor coordination.
• * Ensure food quality, hygiene, consistency and presentation.
• * Design kitchen workflow and operational systems.
• * Conduct menu trials, tastings and pre-opening training.
• * Coordinate with management, consultants and operations team.
• * Maintain compliance with FSSAI and food-safety standards.
• * Monitor kitchen productivity and overall culinary profitability.