CHEF DE CUISINE / HEAD CHEF – FRIED CHICKEN CONCEPT

Position: Chef de Cuisine / Head Chef.

Department: Kitchen Operations.

Concept: Fried Chicken / QSR / Fast Food.

Location: CHOWK LUCKNOW.

Employment Type: Full-Time.

Reporting To: Management / Operations Head.

Experience Required: 3–7 Years in Fried Chicken / QSR / Fast Food Kitchen Operations

1. POSITION SUMMARY

We are looking for an experienced, skilled and highly disciplined Chef de Cuisine / Head Chef to lead the kitchen operations of our Fried Chicken Concept.

The Chef will be responsible for the complete kitchen function, including recipe development, product quality, chicken preparation, margination, breading, frying, food safety, kitchen hygiene, inventory control, food costing, staff training, production planning and consistency of taste and presentation.

The ideal candidate should have strong hands-on experience in fried chicken, QSR operations, commercial kitchen management and high-volume food production.

The Chef will be responsible for ensuring that every product served meets the company's standards for Taste Quality Crispiness Portion Temperature Hygiene Presentation Speed of Service.

2. CORE RESPONSIBILITIES

A. FRIED CHICKEN SPECIALIST The Chef must have complete practical knowledge of:

- Fresh chicken receiving and quality inspection
- Chicken cutting and portioning
- Chicken cleaning and preparation
- Brining and margination
- Spice and seasoning management
- Buttermilk / wet margination techniques
- Dry rub and seasoning techniques
- Flour and breading preparation
- Double-coating / extra-crispy coating techniques
- Pressure frying / open frying, as applicable
- Frying temperature and time control
- Oil quality management
- Holding-time control
- Crispy texture maintenance
- Batch production
- Portion control
- Product presentation and plating
- Safe storage and handling of raw chicken

3. FRIED CHICKEN MENU CATEGORIES The Chef should be capable of developing and maintaining recipes for the following categories: 1. CLASSIC FRIED CHICKEN

- Chicken Wings
- Chicken Legs
- Chicken Thighs
- Chicken Breast
- Chicken Strips
- Chicken Tenders
- Chicken Fillets
- Chicken Pieces
- Mixed Chicken Buckets
- Family Chicken Buckets
- Boneless Chicken

2. SPICY FRIED CHICKEN

- Hot & Spicy Chicken
- Peri- Peri Chicken
- Nashville-Style Chicken
- Cajun-Style Chicken
- Chilli Fried Chicken
- Spicy Chicken Strips
- Spicy Chicken Wings
- Spicy Chicken Popcorn

3. BONeless CHICKEN RANGE

- Chicken Popcorn
- Chicken Nuggets
- Chicken Bites
- Chicken Tenders
- Chicken Strips
- Chicken Fingers
- Boneless Wings
- Crispy Chicken Pieces

4. CHICKEN BURGERS

- Classic Crispy Chicken Burger
- Spicy Chicken Burger
- Double Chicken Burger
- Cheese Chicken Burger
- Peri-Peri Chicken Burger
- Zinger-Style Burger
- Crispy Chicken Fillet Burger
- Loaded Chicken Burger

5. CHICKEN WRAPS & ROLLS

- Crispy Chicken Wrap
- Spicy Chicken Wrap
- Chicken Shawarma-Style Wrap
- Chicken Strips Roll
- Chicken Tenders Wrap
- Loaded Chicken Roll
- Peri-Peri Chicken Wrap

6. CHICKEN SANDWICHES

- Crispy Chicken Sandwich
- Spicy Chicken Sandwich
- Grilled & Crispy Combination Sandwich
- Loaded Chicken Sandwich
- Cheese Chicken Sandwich

6. COMBO MEALS & BUCKETS The Chef shall assist Management in developing commercially viable:

- Single Chicken Meals
- Chicken + Fries Combos
- Chicken + Drink Combos




- Burger Combos
- Wrap Combos
- 2-Piece Chicken Meals
- 4-Piece Chicken Meals
- 6-Piece Chicken Meals
- Family Buckets
- Party Buckets
- Boneless Buckets
- Wings Buckets
- Kids' Meals
- Sharing Platters
- Value Meals

The Chef must ensure that portion size, food cost and selling price remain commercially sustainable. 7. BREAKFAST / ALL-DAY ITEMS

Where applicable, the Chef may also develop:

- Chicken & Egg Sandwiches
- Chicken Breakfast Wraps
- Hash Browns
- Egg & Chicken Burgers
- Chicken Sausage Items
- Breakfast Combos

8. KIDS' MENU The Chef should be capable of creating child-friendly products such as:

- Chicken Nuggets
- Chicken Popcorn
- Mini Chicken Burger
- Chicken Strips
- Mini Fries
- Cheese Balls
- Kids Combo Meals

Products must maintain appropriate portion sizes and simple flavours. 9. DESSERT & BEVERAGE COMPATIBILITY The Chef should coordinate with the management team to ensure the food menu complements:

- Soft Drinks
- Lemonades
- Iced Tea
- Mocktails
- Milkshakes
- Cold Coffee
- Ice Cream
- Brownies
- Cookies
- Waffles
- Dessert Cups

10. RECIPE DEVELOPMENT & STANDARDIZATION The Head Chef shall:

- Develop standardized recipes.
- Prepare recipe cards for every product.
- Define exact ingredient quantities.
- Establish margination ratios.
- Establish frying temperatures and cooking times.
- Standardize portion sizes.
- Standardize plating and packaging.
- Conduct taste tests.
- Conduct product trials.
- Improve existing recipes.
- Develop new signature products.
- Maintain consistency across every batch.
- Ensure recipes are practical for commercial QSR production.

11. FOOD COST & PORTION CONTROL The Chef shall work closely with Management / Accounts to control:

- Food Cost Percentage
- Raw Material Consumption
- Chicken Yield
- Oil Consumption
- Breading Consumption
- Sauce Consumption
- Wastage
- Portion Size
- Recipe Cost
- Product Cost
- Batch Yield

The Chef must ensure that no unauthorized change in recipe, ingredient or portion size is made without Management approval. 12. KITCHEN OPERATIONS The Head Chef shall supervise:

- Daily Mise-en-Place
- Kitchen Opening Checklist
- Kitchen Closing Checklist
- Production Planning
- Batch Preparation
- Cooking
- Frying
- Holding
- Packing
- Dispatch
- Kitchen Cleaning
- Equipment Cleaning
- Oil Management
- Raw Material Storage
- Cold Storage
- Dry Storage

13. FOOD SAFETY & HYGIENE Strict compliance shall be maintained with:

- Personal hygiene
- Hand washing
- Gloves and PPE where required
- Raw and cooked food segregation
- Cross-contamination prevention
- Proper refrigeration
- Safe thawing of chicken
- Safe margination
- Proper cooking temperature
- Safe food holding
- FIFO / FEFO
- Food labelling
- Expiry control
- Cleaning and sanitization
- Pest-control procedures

Any food-safety issue must be immediately reported to Management. 15. INVENTORY & RAW MATERIAL CONTROL The Chef shall monitor:

- Chicken
- Flour
- Breadcrumbs
- Spices
- Marinades
- Sauces
- Cheese




- Potatoes
- Vegetables
- Cooking Oil
- Packaging Materials
- Frozen Products
- Dairy Products

Daily stock requirements should be planned according to expected sales. 16. STAFF MANAGEMENT & TRAINING The Head Chef shall:

- Lead the kitchen team.
- Allocate daily duties.
- Train Commis Chefs and Kitchen Helpers.
- Train staff on recipes and SOPs.
- Monitor staff performance.
- Maintain discipline.
- Conduct practical training.
- Ensure uniform and hygiene compliance.
- Train staff in safe equipment operation.
- Conduct regular product-quality checks.

17. QUALITY CONTROL Before service, the Chef shall inspect:

Taste | Aroma | Texture | Crispiness | Colour | Temperature | Portion | Presentation

No product should be dispatched if it does not meet the approved quality standard.

18. NEW PRODUCT DEVELOPMENT The Chef will be expected to develop current products based on:

- Customer preferences
- Market trends
- Local taste preferences
- Seasonal requirements
- Food cost
- Operational feasibility
- Ingredient availability
- Brand positioning

The Chef should be able to create signature fried chicken products that differentiate the outlet from competitors. 19. REQUIRED SKILLS

Essential Skills

- Strong fried chicken expertise
- Commercial frying knowledge
- QSR kitchen experience
- Recipe standardization
- Food costing
- Kitchen management
- Staff management
- Inventory control
- Food safety
- Hygiene management
- High-volume production
- Time management
- Leadership

Technical Skills

- Chicken fabrication
- Margination
- Breading
- Frying
- Sauce preparation
- Seasoning
- Batch cooking
- Portion control
- Yield management
- Equipment handling

20. KEY PERFORMANCE INDICATORS – KPI The Chef's performance shall be evaluated on:

- Product Quality
- Taste Consistency
- Fried Chicken Crispiness
- Cooking Consistency
- Food Safety
- Hygiene
- Food Cost
- Food Wastage
- Chicken Yield
- Oil Consumption
- Portion Control
- Customer Complaints
- Kitchen Productivity
- Staff Discipline
- Recipe Compliance
- Inventory Control
- New Product Development
- Speed of Service

21. PERSONAL ATTRIBUTES The ideal candidate should be:

- Disciplined
- Responsible
- Creative
- Hygienic
- Organized
- Team-oriented
- Customer-focused
- Cost-conscious
- Quality-conscious
- Able to work under pressure
- Comfortable with high-volume operations
- Willing to work flexible shifts

22. EXPERIENCE & QUALIFICATION

Preferred Qualification:

- Diploma / Certificate in Culinary Arts, Hotel Management or equivalent.

Experience: Minimum 3–7 years of relevant kitchen experience, preferably in:

- Fried Chicken QSR
- Fast Food Restaurant
- Chicken Restaurant
- Commercial Kitchen
- QSR Chain
- Food Court
- High-volume Restaurant

Candidates with strong practical fried-chicken expertise may be considered based on skill and experience. 23. REPORTING & AUTHORITY The Chef de Cuisine / Head Chef will report directly to:

Management / Operations Head The Chef shall have operational authority over kitchen staff and kitchen processes, subject to Management policies and approved SOPs.

OUR KITCHEN STANDARD-

“CRISPY EVERY TIME FRESH EVERY BATCH PERFECT EVERY BITE.”

...Taste Quality Hygiene Consistency Speed Customer Satisfaction..

Pay: ₹18,000.00 - ₹30,000.00 per month

Work Location: In person

📌 MAIN CHEF | FRY CHICKEN HEAD CHEF | (Lucknow)
🏢 Sarthak Enterprises
📍 Lucknow