Walk-in | Sous Chef (Second-in-Command)

Rajlaxmi Infraheights; Lucknow; On-site; INR 350,000 - 550,000; Full time

Benefits offered by this job

Free meal

Free Accommodation

Job summary

Rajlaxmi Infraheights in Lucknow is seeking an experienced Sous Chef to support the Executive Chef in managing daily kitchen operations, maintaining food quality, controlling costs, and leading the kitchen team during service.

The role requires 4-5 years in a professional hotel/restaurant kitchen, strong leadership, knowledge of HACCP, food cost control, and the ability to work under pressure during high-volume service.

Qualifications

• 4-5 years of experience in a professional hotel/restaurant kitchen.
• Strong leadership and team-management skills.
• Good knowledge of food cost, hygiene, HACCP, and kitchen operations.

Responsibilities

• Manage and supervise daily kitchen operations across all sections.
• Lead the kitchen team during busy service and ensure timely food dispatch.
• Prepare duty rosters, monitor attendance, and manage manpower efficiently.
• Monitor food costs, wastage, portion control, and inventory.
• Assist in menu planning, daily specials, seasonal menus, and banquet operations.
• Maintain high standards of food quality, presentation, hygiene, and cleanliness.
• Ensure compliance with HACCP, food safety, and hygiene standards.
• Train, guide, and motivate kitchen staff.
• Coordinate with the Executive Chef and other departments for smooth operations.

Skills

Leadership

Team management

Food cost knowledge

HACCP

Kitchen operations

Job description

Sous Chef Job Description

Experience Required:

4-5 Years

Department:

Food & Beverage Production

Location:

Lucknow

Job Summary

We are looking for an experienced Sous Chef to support the Executive Chef in managing daily kitchen operations, maintaining food quality, controlling costs, and leading the kitchen team during service.

Key Responsibilities

• Manage and supervise daily kitchen operations across all sections.
• Lead the kitchen team during busy service and ensure timely food dispatch.
• Prepare duty rosters, monitor attendance, and manage manpower efficiently.
• Monitor food costs, wastage, portion control, and inventory.
• Assist in menu planning, daily specials, seasonal menus, and banquet operations.
• Maintain high standards of food quality, presentation, hygiene, and cleanliness.
• Ensure compliance with HACCP, food safety, and hygiene standards.
• Train, guide, and motivate kitchen staff.
• Coordinate with the Executive Chef and other departments for smooth operations.

Candidate Profile

• 5-4+ years of experience in a professional hotel/restaurant kitchen.
• Strong leadership and team-management skills.
• Good knowledge of food cost, hygiene, HACCP, and kitchen operations.
• Ability to work under pressure and handle high-volume service.

Role:

Sous Chef

Industry:

Hospitality / Hotels / Restaurants

Employment Type:

Full Time

Perks and benefits

• Free meal
• Free Accommodation