› Replicate the complete CHACOCO menu with exact taste, presentation, and portioning consistency.
› Create and maintain recipe SOPs, plating guides, and ingredient specification sheets for all dishes.
› Plan daily prep schedules to maximise efficiency in a compact kitchen environment.
› Supervise, train, and mentor kitchen staff on cooking techniques, hygiene, and quality standards.
› Manage inventory, control food costs, and minimise waste through disciplined stock management.
› Ensure strict compliance with FSSAI hygiene and food safety regulations at all times.
› Coordinate with management on menu updates, seasonal changes, and recent item introductions.
› Monitor food quality before every service — gate-keep consistency across all dishes.
› Maintain kitchen equipment, flag maintenance issues proactively. Required Qualifications & Experience
› Minimum 10 years of culinary experience, with at least 2 years as Head Chef or Sous Chef.
› Prior experience in a café, bistro,
or all-day dining kitchen is strongly preferred.
› Diploma or degree in Culinary Arts / Hotel Management .
› Demonstrated ability to work in and optimise compact kitchen spaces.
› Experience creating recipe documentation and kitchen SOPs.
› Strong knowledge of food costing, portion control, and inventory management.
› Familiarity with FSSAI standards and kitchen safety protocols. Skills & Competencies
› Menu replication and standardisation (non-negotiable)
› Leadership and team development
› Time management and kitchen workflow optimisation
› Attention to detail in taste, texture, and plating
› Composure under pressure during peak service
› Strong communication with front-of-house team
Benefits & Perks
Paid Time Off
Staff Meals
Accommodation
Required Cuisines
Continental
French
Italian
Mexican
Mediterranean
Skills
Menu Planning
Cost Control
Food Costing
Team Leadership
Inventory Cont
📌 Head Chef (Lucknow)
🏢 ChefPin
📍 Lucknow
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