EXECUTIVE CHEF – WORLD CUISINESOMARA | Lucknow

Department: Culinary / Kitchen

Position: Executive Chef

Location: Lucknow, Uttar Pradesh

Employment Type: Full-Time

Reporting To: Management / Business Head

ABOUT SOMARA

SOMARA is a contemporary global restrobar being created in Lucknow with an ambition to bring together flavours, dishes, techniques and dining experiences from different parts of the world.

Our culinary philosophy is simple: discover the world's most loved food and bring its authentic character to the SOMARA table, while thoughtfully adapting execution, presentation and flavour profiles to the Indian palate where appropriate.

We are looking for an Executive Chef – World Cuisine who can lead this vision from concept to kitchen execution.

ROLE OVERVIEW The Executive Chef will be responsible for developing, standardising and leading the complete culinary operation at SOMARA.

The ideal candidate should have strong knowledge of international and world cuisines, contemporary culinary techniques, menu engineering, kitchen operations, food costing, quality control and team leadership.

This is a hands-on leadership role for a chef who is passionate about discovering cuisines from around the world and transforming them into commercially successful, consistently executable dishes.

KEY RESPONSIBILITIES1. Global Cuisine & Menu Development

- Develop and curate a diverse World Cuisine menu covering multiple culinary regions.
- Research iconic and locally authentic dishes from different countries and regions.
- Introduce international dishes while maintaining their authentic identity and culinary story.
- Create contemporary interpretations of traditional dishes where appropriate.
- Develop signature dishes exclusively for SOMARA.
- Ensure the menu offers variety across appetisers, small plates, mains, grills, pizzas, pastas, Asian cuisine, desserts and bar food.
- Develop vegetarian and non-vegetarian options with strong emphasis on vegetarian innovation.
- Work closely with management to continuously evolve the menu.

1. Authenticity & Culinary Research

- Research traditional ingredients, cooking techniques and presentation styles from different countries.
- Understand the origin and cultural significance of key dishes.
- Identify dishes that are globally recognised and suitable for the SOMARA concept.
- Where possible, work with authentic recipes and techniques rather than generic adaptations.
- Build a culinary database of international dishes, ingredients and techniques for future menu development.

1. Menu Engineering & Commercialisation

- Develop recipes with precise measurements and standardised preparation methods.
- Calculate food cost and establish target food-cost percentages.
- Design recipes that balance authenticity, quality, portion size and profitability.
- Analyse dish performance and recommend menu changes based on sales and guest feedback.
- Develop high-margin signature dishes without compromising culinary standards.

1. Kitchen Operations





- Establish and maintain SOPs for all kitchen sections.
- Create preparation, production and service systems.
- Maintain consistency in taste, texture, temperature and presentation.
- Establish proper mise-en-place systems.
- Ensure smooth coordination between kitchen and service teams.
- Manage kitchen opening, closing and daily operational procedures.
- Maintain high standards of cleanliness, hygiene and food safety.

1. Kitchen Team Leadership

- Recruit, train and develop the culinary team.
- Build a disciplined, professional and performance-driven kitchen culture.
- Conduct regular training and skill-development sessions.
- Delegate responsibilities effectively across kitchen sections.
- Monitor staff performance and productivity.
- Develop junior chefs and identify future kitchen leaders.
- Maintain discipline and professional standards throughout the kitchen.

1. Quality Control

- Personally supervise food quality during service.
- Conduct regular tasting and quality checks.
- Ensure every dish leaving the kitchen meets SOMARA's standards.
- Monitor consistency across different shifts.
- Establish plating and presentation standards.
- Ensure proper storage, temperature control and ingredient handling.

1. Procurement & Vendor Development

- Work closely with management and procurement teams to source quality ingredients.
- Identify specialised international ingredients and reliable suppliers.
- Evaluate ingredient quality and alternatives where imported products are unavailable.
- Develop vendor relationships for fresh produce, meat, seafood, cheese, spices, sauces and speciality ingredients.
- Reduce wastage through proper purchasing, storage and production planning.

1. Cost & Inventory Management

- Control food cost and kitchen operating expenses.
- Monitor food wastage, portion control and yield.
- Conduct regular inventory checks.
- Maintain minimum and maximum stock levels.
- Reduce unnecessary food losses without compromising quality.
- Work with the accounts/procurement team on food-cost reporting.

1. Pre-Opening Responsibilities

The Executive Chef will play a key role in the complete culinary pre-opening process, including:
- Finalising the kitchen menu.
- Developing recipes and recipe cards.
- Kitchen equipment planning and validation.
- Kitchen workflow planning.
- Vendor and ingredient finalisation.
- Kitchen staffing and recruitment.
- Kitchen SOP development.
- Food-costing and menu pricing support.
- Staff training.
- Trial production and tasting sessions.
- Mock services.
- Soft-opening preparation.
- Final quality checks before launch.





IDEAL CANDIDATE We are looking for a chef who:
- Has strong exposure to World / International Cuisine.
- Understands multiple international culinary traditions.
- Has experience working with premium restaurants, luxury hotels, upscale restrobars or internationally inspired dining concepts.
- Is highly creative but equally strong in operational execution.
- Understands that a great dish must be both culinarily excellent and commercially viable.
- Is comfortable developing completely current dishes.
- Has excellent knowledge of international ingredients and culinary techniques.
- Can train and lead a professional kitchen team.
- Has strong food-costing and kitchen-management knowledge.
- Has excellent attention to detail.
- Is passionate about food, travel, culture and culinary discovery.

PREFERRED CUISINE EXPOSURE Experience in several of the following cuisines will be highly valued:
- Italian
- French
- Spanish
- Mediterranean
- Mexican
- American
- Japanese
- Korean
- Thai
- Vietnamese
- Chinese
- Indonesian
- Malaysian
- Middle Eastern
- Indian regional cuisines
- Modern / Contemporary Fusion

The candidate does not need to be an expert in every cuisine. Strong demonstrated expertise across multiple international cuisines and the ability to research, learn and execute new cuisines is essential. QUALIFICATIONS & EXPERIENCE

- Degree / Diploma in Culinary Arts or Hotel Management preferred.
- 8–15+ years of professional culinary experience, depending on the candidate's profile.
- Previous experience as Executive Chef, Head Chef, Chef de Cuisine or equivalent leadership position.
- Experience managing a medium-to-large kitchen team.
- Experience in premium dining, luxury hospitality, restrobar or upscale restaurant operations preferred.
- Strong knowledge of HACCP, food safety and kitchen hygiene standards.
- Proven experience in menu development and food costing.

PERSONAL ATTRIBUTES
- Creative and innovative
- Strong leadership skills
- International culinary curiosity
- Detail-oriented
- Calm under pressure
- Strong communication skills
- Commercially aware
- Highly organised
- Quality-focused
- Team-oriented
- Passionate about culinary excellence

PERFORMANCE EXPECTATIONS The successful candidate will be expected to: Create → Standardise → Train → Execute → Measure → Improve The Executive Chef will ultimately be responsible for ensuring that every dish served at SOMARA delivers the intended taste, authenticity, presentation, consistency and value.

THE SOMARA CULINARY VISION

“A table that travels the world.”

We want our guests to experience different countries through food—discovering dishes they know, dishes they have never tried, and authentic regional flavours that introduce them to something completely new.

The Executive Chef will be the culinary leader responsible for turning this vision into a consistently exceptional dining experience.

Pay: ₹100,000.00 - ₹150,000.00 per month

Work Location: In person

📌 Executive Chef (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow