Job Description – Executive Chef

Company: Goldstone Hospitality Private Limited
Restaurant: SOMARA
Department: Culinary Operations / Food Production
Designation: Executive Chef
Reporting To: General Manager / Managing Director
Location: Lucknow, Uttar Pradesh
Employment Type: Full time

1. Job Purpose

The Executive Chef will be responsible for leading and managing the complete kitchen operations of SOMARA, ensuring exceptional food quality, consistency, presentation, hygiene and operational efficiency.

The candidate must have prior experience in a 5-star hotel, luxury fine-dining restaurant or premium multi-cuisine hospitality establishment. The individual will be responsible for managing multiple kitchen sections, leading the culinary team, developing menus, controlling food costs and maintaining the highest culinary standards.

The Executive Chef will play a key role in establishing SOMARA's culinary identity and delivering an exceptional global dining experience.

2. Key ResponsibilitiesA. Kitchen Leadership & Management

- Lead and supervise all kitchen operations across SOMARA.
- Manage Sous Chefs, CDPs, specialist chefs, Commis Chefs and kitchen support staff.
- Establish clear responsibilities and reporting structures for all kitchen sections.
- Monitor daily kitchen operations and ensure smooth coordination between departments.
- Maintain kitchen discipline, productivity and operational efficiency.
- Conduct daily briefings and regular performance reviews.
- Ensure timely food preparation and smooth execution during peak service hours.
- Coordinate with the General Manager and management team regarding kitchen performance.

B. Menu Planning & Development

- Lead the development and execution of SOMARA's global cuisine menu.
- Oversee Indian, Awadhi, Chinese, Pan-Asian, Japanese, Italian, Continental and other speciality sections.
- Develop innovative signature dishes and speciality food offerings.
- Ensure menu diversity, authenticity and consistency.
- Conduct regular food tasting and menu review sessions.
- Standardise recipes, ingredients, portion sizes and plating specifications.
- Introduce current dishes based on guest preferences and food trends.
- Ensure the menu is commercially viable and operationally practical.

C. Food Quality & Presentation

- Maintain consistent taste, quality and presentation across all dishes.
- Establish food preparation and plating standards.
- Personally supervise food tasting and quality checks.
- Monitor portion control and recipe adherence.
- Ensure premium presentation and timely food service.
- Review guest feedback and take corrective action wherever required.
- Ensure every kitchen section maintains SOMARA's quality standards.

D. Food Costing & Financial Management

- Develop and monitor kitchen food cost budgets.




- Ensure proper recipe costing and portion control.
- Monitor ingredient consumption and kitchen expenses.
- Minimise food wastage and improve operational efficiency.
- Coordinate with the Purchase Manager and Accounts Department.
- Review menu profitability and suggest cost-effective improvements.
- Prepare regular food cost and inventory reports.

E. Procurement & Inventory Management

- Coordinate with procurement for ingredient requirements.
- Approve ingredient quality and specifications.
- Identify and evaluate suppliers for domestic and imported ingredients.
- Monitor stock availability and consumption.
- Establish minimum and maximum inventory levels.
- Ensure proper FIFO and storage procedures.
- Maintain quality standards for all incoming ingredients.

F. Team Recruitment & Training

- Participate in recruitment and selection of kitchen employees.
- Conduct practical cooking assessments for senior culinary positions.
- Recruit and develop CDPs and specialist chefs for each cuisine.
- Train the complete kitchen team in recipes, preparation techniques and plating.
- Establish performance standards for every kitchen position.
- Monitor staff attendance, discipline and productivity.
- Develop a professional and accountable kitchen culture.

G. Hygiene & Food Safety

- Ensure compliance with FSSAI regulations and food safety requirements.
- Maintain kitchen hygiene and sanitation standards.
- Implement food safety SOPs and cleaning schedules.
- Monitor food storage and temperature control.
- Prevent cross-contamination and ensure allergen management.
- Conduct regular kitchen inspections.
- Maintain proper food safety and hygiene documentation.

H. Pre-Opening Responsibilities

- Lead the complete culinary pre-opening process.
- Assist in finalising kitchen layout and equipment requirements.
- Recruit and build the complete kitchen team.
- Finalise the food menu and standard recipes.
- Prepare food costing sheets and procurement specifications.
- Establish kitchen SOPs and operational procedures.
- Conduct food trials, tasting sessions and menu presentations.
- Train the kitchen team and conduct mock service sessions.
- Ensure all kitchen sections are fully operational before launch.

3. Required Qualifications & Experience

- Degree or diploma in Hotel Management, Culinary Arts or Hospitality Management preferred.
- Minimum 10–15 years of professional culinary experience.
- Minimum 3–5 years in an Executive Chef,



Head Chef or senior Sous Chef position.
- Mandatory experience in a 5-star hotel, luxury fine-dining restaurant or premium hospitality establishment.
- Experience managing large, multi-cuisine kitchen operations.
- Strong knowledge of Indian, Continental, Chinese and international cuisines.
- Experience in menu engineering, food costing and inventory management.
- Proven experience managing and training large culinary teams.
- Previous restaurant pre-opening experience preferred.
- Strong leadership, communication and decision-making skills.

4. Preferred Candidate Profile

The ideal candidate should have:

- Experience working with reputed 5-star hotel brands or luxury restaurant groups.
- Experience managing restaurants with 150–300+ covers.
- Exposure to global cuisine and speciality culinary sections.
- Experience managing kitchen teams of 25–40 employees.
- Strong understanding of premium plating and presentation.
- Experience developing commercially successful menus.
- Knowledge of modern culinary techniques and international food trends.
- Ability to work independently and lead the complete kitchen department.

5. Key Performance Indicators (KPIs)

- Overall food quality and consistency.
- Guest satisfaction and food-related feedback.
- Food cost percentage and profitability.
- Food wastage and inventory control.
- Kitchen operational efficiency and service time.
- Menu development and innovation.
- Kitchen hygiene and food safety compliance.
- Team productivity, training and retention.
- Recipe standardisation and portion control.
- Successful execution of pre-opening operations.

6. Pre-Opening & Operational Expectations

The Executive Chef will be responsible for making SOMARA's kitchen fully operational before launch, including recruitment, menu finalisation, equipment setup, supplier coordination, recipe standardisation, food costing, staff training and mock service.

The candidate must work closely with the Managing Director and General Manager to establish SOMARA's culinary identity and maintain premium food standards.

7. Expected Professional Standards

The Executive Chef must demonstrate exceptional culinary leadership, creativity, discipline, financial accountability and operational expertise.

The individual will be directly responsible for the complete kitchen department and must ensure that every dish served at SOMARA reflects premium hospitality standards, consistent quality and the brand's global culinary vision.

Important: This is the most senior operational culinary position at SOMARA. The Executive Chef will have overall responsibility for kitchen performance, culinary team management, food quality, menu execution and kitchen profitability.

Pay: ₹120,000.00 - ₹150,000.00 per month

Work Location: In person

📌 Executive Chef - 5 star Hotel / Luxury Fine Dine Experience needed (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow