Sous Chef - Western

IHG Hotels & Resorts; Lucknow; On-site; INR 800,000 - 1,200,000; Full time

Job summary

IHG Hotels & Resorts in Lucknow, India, seeks an experienced Demi Chef de Partie to support daily kitchen operations under the Executive and Head Chef. You will prepare Western dishes, supervise junior staff, and help ensure quality, presentation, and cost control across continental cuisine.

The ideal candidate has 4–6 years in a hotel kitchen and 1–2 years in a supervisory role, with strong knowledge of cooking techniques, sauces, and food presentation. Apply to join a reputed hotel brand.

Qualifications

• Diploma or degree in Culinary Arts, Hotel Management, or an equivalent qualification.
• 4–6 years of experience in hotel kitchen operations, preferably in a reputed hotel.
• At least 1–2 years in a supervisory role as a Demi Chef de Partie, Chef de Partie, or equivalent.
• Strong knowledge of Western and Continental cuisine, cooking techniques, sauces, and food presentation.

Responsibilities

• Assist the Executive Chef and Head Chef in managing daily kitchen operations.
• Prepare and supervise Western dishes, including continental cuisine, steaks, grills, pasta, sauces, soups, and other international specialties.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Supervise and train kitchen associates, ensuring efficient workflow and teamwork.
• Monitor food costs, control wastage, and ensure effective inventory management.
• Maintain food safety, hygiene, sanitation, and HACCP standards.
• Ensure proper storage, stock rotation, and FIFO procedures.
• Coordinate with other kitchen sections and service teams for smooth operations.
• Assist in menu planning, recipe development, and seasonal promotions.
• Ensure compliance with hotel policies, operational standards, and food safety regulations.

Skills

Western cuisine

Food safety

Team leadership

Inventory management

Menu planning

Education

Diploma in Culinary Arts

Hotel Management degree

Job description

Job Description:

• Assist the Executive Chef and Head Chef in managing daily kitchen operations.
• Prepare and supervise Western dishes, including continental cuisine, steaks, grills, pasta, sauces, soups, and other international specialties.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Supervise and train kitchen associates, ensuring efficient workflow and teamwork.
• Monitor food costs, control wastage, and ensure effective inventory management.
• Maintain food safety, hygiene, sanitation, and HACCP standards.
• Ensure proper storage, stock rotation, and FIFO procedures.
• Coordinate with other kitchen sections and service teams for smooth operations.
• Assist in menu planning, recipe development, and seasonal promotions.
• Ensure compliance with hotel policies, operational standards, and food safety regulations.
• Diploma or Degree in Culinary Arts, Hotel Management, or an equivalent qualification.
• 4–6 years of experience in hotel kitchen operations, preferably in a reputed hotel.
• At least 1–2 years of experience in a supervisory role as a Demi Chef de Partie, Chef de Partie, or equivalent.
• Strong knowledge of Western and Continental cuisine, cooking techniques, sauces, and food presentation.

Requirements: