Executive Chef

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.

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.

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.

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.

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.

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.

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.

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.

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 new dishes.

Has excellent knowledge of in