: Executive Master Chef – Global Cuisine

Company: Goldstone Hospitality

Brand: SOMARA

Location: Lucknow, Uttar Pradesh

Department: Culinary Operations

Experience: 12–20 Years

Employment Type: Full-time

Job Summary

Goldstone Hospitality is seeking an exceptionally talented and experienced Executive Master Chef – Global Cuisine to lead the culinary operations at SOMARA, a premium restaurant and restro-bar offering a diverse international dining experience.

The ideal candidate should possess extensive expertise in multiple global cuisines, exceptional culinary leadership, menu innovation, food presentation, kitchen management, and cost control. The candidate will be responsible for developing SOMARA's culinary identity, establishing world-class food standards, leading the kitchen brigade, and delivering consistent quality across every dish served.

Key Responsibilities1. Global Cuisine & Culinary Excellence

- Lead the development and execution of a diverse global cuisine menu featuring Italian, Mediterranean, European, Asian, Japanese, Thai, Chinese, Middle Eastern, American, and contemporary Indian cuisines.
- Create signature dishes that combine international culinary techniques with flavours suited to Indian and Lucknow customer preferences.
- Develop innovative recipes, chef's specials, seasonal promotions, tasting menus, and premium dining experiences.
- Ensure consistency in taste, texture, portion size, plating, and presentation.
- Establish and maintain high standards of culinary creativity, authenticity, and execution.
- Research international food trends, ingredients, cooking techniques, and emerging dining concepts.

1. Menu Development & Engineering

- Design and periodically update menus based on customer preferences, market trends, ingredient availability, and business objectives.
- Standardise recipes, ingredient specifications, portion sizes, preparation methods, and plating guidelines.
- Conduct menu trials, tastings, and quality assessments before introducing new dishes.
- Collaborate with management to develop commercially successful, distinctive, and profitable menu offerings.
- Evaluate dish popularity, contribution margins, preparation time, and customer feedback.
- Ensure menu ingredients are practical to source consistently and suitable for year-round operations.

1. Kitchen Leadership & Management

- Lead, mentor, and supervise the Executive Chef team, Sous Chefs, CDPs, commis chefs, and other kitchen personnel.
- Establish kitchen hierarchies, station responsibilities, reporting structures, and performance expectations.
- Develop kitchen SOPs, recipe manuals, preparation schedules, and service procedures.




- Ensure effective coordination between hot kitchen, cold kitchen, bakery and dessert sections, and speciality cuisine stations.
- Conduct staff training, skill assessments, performance reviews, and culinary development sessions.
- Maintain discipline, teamwork, productivity, and professional standards across the kitchen brigade.

1. Food Quality & Presentation

- Conduct regular quality checks on ingredients, mise en place, preparation, cooking, and final plating.
- Ensure all dishes meet approved recipes, presentation standards, and service specifications.
- Monitor food consistency during peak hours, large bookings, and special events.
- Implement quality-control systems for tasting, temperature checks, portion control, and plate presentation.
- Investigate recurring food-quality complaints and implement corrective measures.

1. Food Cost & Inventory Control

- Develop standard recipe costing and food-cost control systems.
- Monitor ingredient consumption, wastage, spoilage, portion sizes, and yield.
- Coordinate with procurement and stores to maintain ingredient quality and availability.
- Evaluate suppliers, ingredient specifications, substitutions, and purchasing efficiency.
- Monitor food cost percentages and implement measures to protect profitability without compromising quality.
- Ensure accurate stock rotation using FIFO/FEFO principles and appropriate storage practices.

1. Food Safety & Hygiene

- Ensure compliance with applicable FSSAI requirements and food safety standards.
- Maintain kitchen hygiene, sanitation, pest-control coordination, and safe food-handling practices.
- Implement procedures for allergen management, cross-contamination prevention, temperature control, and food storage.
- Ensure kitchen equipment is properly maintained and operated safely.
- Conduct routine hygiene inspections and maintain relevant documentation.

1. Kitchen Setup & Pre-Opening

- Assist in kitchen planning, equipment selection, workflow design, and station allocation.
- Develop kitchen equipment lists, smallwares requirements, and operational checklists.
- Coordinate with management, consultants, vendors, and contractors on kitchen readiness.
- Establish recipes, standard operating procedures, production plans, and kitchen systems before launch.




- Recruit and train culinary personnel and conduct mock services and menu trials.
- Ensure the kitchen is fully prepared for commercial operations before opening.

1. Financial & Management Reporting

- Prepare food-cost reports, wastage reports, inventory summaries, and kitchen performance updates.
- Coordinate with the General Manager and management team on menu profitability and operational targets.
- Monitor kitchen productivity, labour utilisation, and operational expenditure.
- Recommend improvements in menu performance, kitchen efficiency, and food quality.

Eligibility & Requirements
- 12–20 years of professional culinary experience, including significant leadership experience.
- Proven experience as an Executive Chef, Corporate Chef, Executive Master Chef, or equivalent senior culinary leader.
- Solid expertise across multiple international cuisines and contemporary culinary techniques.
- Experience in premium hotels, fine-dining restaurants, luxury hospitality, or high-volume multi-cuisine establishments preferred.
- Demonstrated ability to develop menus, standardise recipes, manage food costs, and lead large kitchen teams.
- Strong knowledge of food safety, hygiene, inventory management, and kitchen operations.
- Excellent leadership, creativity, planning, problem-solving, and communication skills.
- Ability to work under pressure and maintain exceptional standards during busy service periods.

Key Performance Indicators (KPIs)
- Food quality, consistency, and guest satisfaction.
- Menu innovation and commercial performance.
- Food cost management and wastage reduction.
- Kitchen productivity and team performance.
- Compliance with food safety and hygiene standards.
- Recipe standardisation and consistency across all kitchen sections.
- Successful kitchen setup, training, and operational readiness.

How to Apply Interested candidates should submit their updated resume, details of culinary specialisations, current salary, expected salary, notice period, and examples of their experience in menu development and kitchen leadership.

Employer: Goldstone Hospitality

Brand: SOMARA

Location: Lucknow, Uttar Pradesh

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

Experience

- Global Cuisine: 10 years (Required)
- Indian Cuisine: 10 years (Required)
- Chinese Cuisine: 10 years (Required)
- Continental Cuisine: 10 years (Required)
- Labanese : 10 years (Required)
- Mexican cuisine: 10 years (Required)
- Japanese cuisine: 10 years (Required)
- Latin American Cuisine: 10 years (Required)

Language:
- English (Required)

Work Location: In person

📌 Executive Master Chef - Ultra Luxury Fine Dine - Global Cuisine (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow