Sous Chef - Western

InterContinental Hotels Group; Lucknow; On-site; INR 350,000 - 700,000; Full time

Job summary

InterContinental Hotels Group is seeking an experienced Demi Chef de Partie/Chef de Partie to support the Executive/Head Chef in daily kitchen operations in Lucknow. You will prepare Western and continental dishes, ensure top quality, and lead a small team to maintain consistency and efficiency.

Ideal candidates hold a Diploma in Culinary Arts or Hotel Management with 4–6 years in hotel kitchens and 1–2 years in a supervisory role, showcasing strong cooking techniques and plating skills.

Qualifications

• Diploma or Degree in Culinary Arts, Hotel Management, or equivalent qualification.
• 4–6 years of experience in hotel kitchen operations, preferably in a reputed hotel.
• 1–2 years of supervisory experience 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/Continental cuisine

Food safety & HACCP

Team supervision

Menu planning

Education

Diploma in Culinary Arts/Hotel Management

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.
• Minimum 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.