Head Chef

The Fresh Factory; Lucknow; On-site; INR 900,000 - 1,300,000; Full time

Job summary

The Fresh Factory is seeking a Head Chef in Lucknow to lead our kitchen with curiosity, creativity and a deep respect for ingredients. You will oversee daily operations, ensure consistency across all menu items, and drive innovation through seasonal launches.

We value strong culinary fundamentals, leadership, and a penchant for learning. The role emphasizes cost awareness, sourcing, and building a culture of excellence in a dynamic, ingredient-first kitchen.

Qualifications

• Experience leading kitchen teams and building a culture of learning.
• Ability to drive menu innovation and recipe standardisation.
• Knowledge of ingredients, seasonality, sourcing and modern techniques.
• Analytical in food costing, wastage and procurement.

Responsibilities

• Lead day-to-day kitchen operations and ensure smooth service.
• Maintain quality, portions and presentation across menu items.
• Support menu development and seasonal launches.
• Train, mentor and develop kitchen staff.
• Oversee food costing, inventory and purchasing.
• Analyse reports and implement improvements to kitchen efficiency and profitability.

Skills

Strong culinary fundamentals

Creative mindset

Team leadership

Menu development

Cost control

Job description

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

We're looking for a 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.